Amazing round lettuce salad
Yoghurty mustard dressing & parmesan
Amazing round lettuce salad
Serves 6
DifficultyNot too tricky
Nutrition per serving
Together
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Ingredients
- 50 g Parmesan cheese
- ½ a lemon
- 6 tablespoons natural yoghurt
- 20 g feta cheese
- 4 anchovy fillets in oil , from sustainable sources
- 1 teaspoon English mustard
- 3 small round lettuces
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Together
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Method
This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here.
ON THE DAY For the dressing, finely grate one-third of the Parmesan and the lemon zest into a blender, squeeze in the juice and add the yoghurt, feta, anchovies and mustard. Blitz until smooth, then pour into a large shallow bowl. Season to perfection, tasting and tweaking. Finely grate the remaining Parmesan into another shallow bowl. Keep both in the fridge until needed.
TO SERVE Remove the outer leaves from the lettuces and save for another day, leaving you with the compact middles. Give them a wash, drain well and pat dry, then dunk each lettuce into the dressing, jiggling it about to coat. Let any excess drip off, then gently prise the leaves apart a little and turn in the bowl of Parmesan, until coated all over, and place on a platter, ready to serve.
ON THE DAY For the dressing, finely grate one-third of the Parmesan and the lemon zest into a blender, squeeze in the juice and add the yoghurt, feta, anchovies and mustard. Blitz until smooth, then pour into a large shallow bowl. Season to perfection, tasting and tweaking. Finely grate the remaining Parmesan into another shallow bowl. Keep both in the fridge until needed.
TO SERVE Remove the outer leaves from the lettuces and save for another day, leaving you with the compact middles. Give them a wash, drain well and pat dry, then dunk each lettuce into the dressing, jiggling it about to coat. Let any excess drip off, then gently prise the leaves apart a little and turn in the bowl of Parmesan, until coated all over, and place on a platter, ready to serve.
