Clementine Day of @somethingsiliketocook has put together this recipe to serve alongside our Easter Pack, which includes a Seasoned Boneless Lamb and Spiced Whole Cauliflower. This salad has the perfect amount of zingyness to cut through the rich lamb and spiced cauli.
Serves: 6-8 Prep & assembly time: about 5-10 minutes
Ingredients:
1 head Iceberg lettuceÂ
1-2 spring onions, sliced thinly to serveÂ
¼ cup of fresh dill, chopped
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
1 tablespoon seeded mustard
2 teaspoons dijon mustard
Juice and zest from 1 lemon juiceÂ
3 anchovies, chopped into a paste (you can leave these out if you don’t like anchovies)
1 clove of garlic, chopped finely or grated finely
Chilli, to taste (can be fresh or dried)
3 tablespoons of olive oil
Salt & pepper to season
Parmesan to serve (optional)
Method:
In a jar, add half of each of the chopped herbs, mustards, garlic, lemon juice and zest, anchovies and chilli to a jar and shake well. Taste and add salt and pepper as desired.Â
Using a fork, whisk the dressing while slowly pouring in the olive oil so that it emulsifies nicely.
Remove the base of the iceberg lettuce and segment into 8 wedges. Arrange on plate.
Pour or spoon over the dressing, making sure to get it nicely in between the cracks of the layers of lettuce.Â
Top with remaining herbs and thinly sliced spring onions, then with a good grating of parmesan, if using.Â
