- Course: Salad
- Butter lettuce
- Chiffonade of fresh basil leaves
- Chiffonade of fresh mint leaves
- Diced onions
- Extra Virgin Olive Oil
- Juice from one half lemon
- kosher salt
- Place the lettuce in a large bowl. Tear very large leaves into smaller pieces.
- Add the remaining ingredients to the lettuce and toss to combine.