Method

• 1.
  To serve: Squeeze the lemon juice into a clean jam jar, add the balsamic and three times as much extra virgin olive oil, then a pinch of sea salt and black pepper, and pop the lid on.
• 2.
  Use a speed-peeler to peel the cucumber, halve it lengthways, use a teaspoon to remove the seedy core, then slice 2cm thick, using a crinkle-cut knife, if you’ve got one. Chop the apple into chunky matchsticks. Trim the lettuce bases and click apart the leaves. Squash and destone the olives, tearing up the flesh. Finely chop the herb leaves.
• 3.
  Pile it all into a large serving bowl, then give the dressing a good shake and drizzle 2 tablespoons over the salad, gently tossing it together with your fingertips The leftover jam jar dressing will keep happily in the fridge for up to a week.