2 tbspextra virgin olive oil
- sea salt
- freshly ground black pepper
Using a microplane, finely grate the lemon zest onto a chopping board, then transfer to a jam jar
Cut the lemon in half.
Squeeze the juice into the jar, using your fingers to catch any pips (keep the remaining lemon for another recipe).
Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.
Put the lid securely on the jar and shake well.
Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your spring greens.
Trim and cut the spring greens in half lengthways, then finely slice them.
Steam for 3 to 4 minutes or until tender but still bright green in colour.
Once cooked, drain over the sink into a colander, steam dry for a minute, then tip back into the pan.
Give the dressing another good shake up, then drizzle it over.
Using tongs, gently toss in the dressing while they’re still hot to help them soak up all the dressing, then transfer to a bowl and serve straight away.