Green salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- 2 little gem lettuce
- 1 frisée lettuce
- 1 courgette
- 150g green beans
- 50g toasted almonds
- 50g salted pistachios, shelled
- 1 pickled lemon or preserved lemon, inside scooped out and discarded
- 3 lemons, plus zest of 1
- 50g golden caster sugar
- 100ml olive oil
Method
- STEP 1
To make the dressing, simmer the lemon juice, zest and sugar in a small pan for about 10 minutes, or until it becomes syrupy. Allow to cool and mix with the olive oil.
- STEP 2
Wash all the vegetables, roughly cut the Little Gem, tear apart the Frisée, and slice the courgette using a vegetable peeler. Blanch the green beans in boiling salted water for 2 minutes, then cool in cold water.
- STEP 3
Toss the vegetables together with the dressing, the nuts and the pickled lemon just before serving.
