Lettuce, like other leafy greens, has many great brain benefits. Lettuce is high in vitamin K, lutein, beta-carotene, nitrate, folate, and more! Thanks to its rich source of vitamins C and A, which are high in antioxidants, lettuce can help eliminate free radicals.

Recipe & Photography courtesy of Mark McEwan of The McEwan Group

Chef Mark McEwan’s Seasonal Green Salad

Chef Mark McEwan’s Seasonal Green Salad Serves: 2


  • 1/4 head yellow romaine hearts, washed and torn into desired size
  • 4-6 leaves of Bibb lettuce
  • 1/2 pack of Belgian endive
  • Handful of watercress
  • 1/2 pack radicchio or treviso
  • 10g fresh basil picked
  • 1 cup Mark's Mason Jar Dressing (recipe below)
  • Pinch of Kosher Sea Salt to taste
  • Pinch of Cracked Black Pepper to taste


  1. 1 Remove romaine leaf and Bibb lettuce from it's core, rinse any dirt and drain any excess water
  2. 2 In the meantime, remove the leaves from the endive, radicchio, and discard the core
  3. 3 Cut all the lettuce to the desired size by using a knife or break it into small pieces by hand
  4. 4 Mix in the watercress and fresh torn basil
  5. 5 Top the salad with the dressing and add salt and pepper to taste. Toss the salad gently and serve


To make Chef Mark McEwan's Mark's Mason Jar Dressing, follow the below instructions:
  • 4 oz olive oil
  • 3 oz red wine vinegar
  • juice 1/2 lemon
  • 1 1/2 garlic cloves, minced fine
  • 2 anchovy fillets, minced
  • tsp fresh thyme buds
  • 1 shallot, diced finely
  • 1 1/2 tbsp Dijon mustard
  • salt/pepper to taste
  Method for Vinaigrette:
  1.  Place all ingredients in a sealable jar and shake (there is no specific order when adding the ingredients). Allow this to sit for one hour to blend all the flavours
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