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:
- 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.
- 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.
- Top with remaining herbs and thinly sliced spring onions, then with a good grating of parmesan, if using.
