Divide the broccoli into inflorescences, boil in salted water for 3-4 minutes and toss in a colander.
Broccoli for cooling can be submerged in cold water for a minute, then tossed in a colander and let the water drain.
Radish cut into thin circles.
Chop the green onion and dill with a knife.
Wash the salad leaves, dry them and tear them into large pieces with your hands.
For dressing, mix olive oil, lemon juice, dill and garlic (passed through a press). Beat with a fork.
Put broccoli, salad leaves, radishes, and green onions in a bowl. Pour over the sauce, season with salt and pepper.
