Traditionally this salad is made with romaine leaves. I used what I had - red-leaf lettuce from our High Ground Organics CSA box. But the onions and lemon provide all of the flavor, so I figured we were staying true to the taste of the original salad. Jake and I were both surprised at how much we liked this combination; it was very fresh with the lemon juice. It's hard to even really call this a recipe, but it was tasty and we will definitely make it again.
1 head red leaf lettuce, torn into bite-sized pieces (the original recipe calls for romaine lettuce)
1 bunch spring onions, chopped
2 hard-boiled eggs, quartered (the original recipe calls for the eggs to be sliced)
pink Himalaya salt and flower pepper, freshly ground to taste
2 T extra virgin olive oil
1 T lemon juice