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Home / Organic Recipes

Easter Edition - Iceburg Lettuce Salad with Clementine Day

by Olivia McCrimmon March 17, 2021 1 min read

Easter Edition - Iceburg Lettuce Salad with Clementine Day

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Lemons
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$2.00
Weight
Organic Parsley
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Based on 5 reviews
$4.50
Weight
Surfcoast Organic Garlic
Rated 4.7 out of 5
Based on 15 reviews
$4.50
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Mount Zero Pink Lake Salt
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$6.60
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Mount Zero Organic Olive Oil
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$19.00
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Ortiz Anchovies in Olive Oil
$14.00
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Tracklement Smooth Dijon Mustard
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Based on 2 reviews
$10.90
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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 lettuce 
  • 1-2 spring onions, sliced thinly to serve 
  • 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 juice 
  • 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:

  1. 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. 
  2. Using a fork, whisk the dressing while slowly pouring in the olive oil so that it emulsifies nicely.
  3. Remove the base of the iceberg lettuce and segment into 8 wedges. Arrange on plate.
  4. Pour or spoon over the dressing, making sure to get it nicely in between the cracks of the layers of lettuce. 
  5. Top with remaining herbs and thinly sliced spring onions, then with a good grating of parmesan, if using. 

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