Baby cos salad with preserved lemon dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Method
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To make the dressing, crush the garlic in a mortar and pestle or garlic press.
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Add some olive oil together with the lemon juice, preserved lemon, sea salt and pepper. Mix well.
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To serve the salad, cut the cos lettuce in half lengthways and place on a serving platter.
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Cut the eggs in half and place over the lettuce followed by the whole anchovies, olives, plenty of pepper and grated parmesan.
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Finish with the dressing over the top.
Ingredients
- 6 cloves garlic
- extra virgin olive oil
- 2 lemons, juice only
- 2 preserved lemons, finely chopped
- sea salt and freshly ground black pepper
- 2 baby cos lettuce
- 2 whole '5' minute eggs, peeled
- 4 best quality anchovies
- 8 black olives
- grated parmesan
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