Little gem salad with radishes, dill and caper dressing recipe

A sprightly spring salad. If you want to make it more substantial, add a tin of good-quality tuna, flaked.

Prep time: 10 minutes


Four to six


  • 2 heads of little gem, leaves separated
  • 200g radishes
  • 2 spring onions, finely sliced
  • Small bunch of dill (about 30g), chopped

For the dressing

  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp brown sugar
  • 75ml olive oil
  • Grated zest of ½ lemon
  • Dash of Worcestershire sauce (optional)
  • 3 tbsp capers


  1. To make the dressing, whisk together the vinegar, mustard, sugar and a quarter of a teaspoon of salt. Whisk in the olive oil, followed by the lemon zest and the Worcestershire sauce, if you are using it, and finally the capers.
  2. Arrange the lettuce leaves in a bowl. Slice the radishes and add those.
  3. Rub the spring onion slices between your fingers to separate the rings and put them in too. Tip over the dressing and toss the salad well. Sprinkle over the dill and serve straightaway.
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