Baby cos salad with preserved lemon dressing
Prep time less than 30 mins
Cook time less than 30 mins
From Saturday Kitchen
To make the dressing, crush the garlic in a mortar and pestle or garlic press.
Add some olive oil together with the lemon juice, preserved lemon, sea salt and pepper. Mix well.
To serve the salad, cut the cos lettuce in half lengthways and place on a serving platter.
Cut the eggs in half and place over the lettuce followed by the whole anchovies, olives, plenty of pepper and grated parmesan.
Finish with the dressing over the top.
- 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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