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Lettuce with Lemon Anchovy Dressing    CD  ACC  15mins  

 

 

Serves 4     Cold Fish Vegetables Salad Salads Accompaniment Gluten Wheat Dairy Free Eggless

Ingredients
For the dressing
1 Garlic Clove, crushed
3 Tinned Anchovy Fillets
1 tbsp Lemon Juice
60ml/2fl.oz.Olive Oil
Black Pepper
Other Ingredients
1 Medium Cos or Romaine Lettuce, washed
125g/-5oz Parmesan Cheese Shavings

Instructions

1. Place the garlic, anchovies, lemon juice and oil in a blender or food processor and process until smooth and well blended. Season with salt and pepper

2. Cut the lettuce into 12mm/ -inch-wide strips, place in a mixing bowl together with most of the cheese shavings then pour the salad dressing over the top and toss to coat well.

3. Transfer to a serving bowl and sprinkle with the remaining parmesan shavings.

 

 

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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