Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.
If you want, chill the salad in the refrigerator for up to 2 to 3 hours before serving, but leave the oil, vinegar, salt, and pepper out until just before serving.
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