Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp white wine vinegar, ½ clove garlic, 1 tbsp honey, pinch salt and pepper
Place all of the salad ingredients into a large serving bowl and toss together.
2 heads of crunchy green lettuce, 100 g (3 cups) baby salad leaves, ½ cucumber, 5 spring onions (scallions), 3 celery stalks, 5 radishes
Serve the salad dressing with the salad.
Notes
Can I make it ahead?Yes, so long as all of the salad ingredients are very fresh, you can make up the salad, cover and refrigerate for 2-3 days.Make the vinaigrette up to a week in advance. Cover and refrigerate. You will need to whisk it up before serving, as the ingredients will separate upon resting.It's very important NOT to mix the dressing with the salad if making ahead. If you want to serve the salad dressed, pour the dressing on right before serving, otherwise the leaves will go soggy.Nutritional information is approximate, per serving (serves 6), including the salad dressing.