Green salad

  • serves 4 as a side
  • Easy

This recipe for green salad is pepped-up with courgette, green beans, almonds, pistachios and a preserved lemon dressing. It comes from Lobos tapas bar in Borough Market and is a great addition to a sharing menu.



  • little gem lettuce 2
  • frisée lettuce 1
  • courgette 1
  • green beans 150g
  • toasted almonds 50g
  • salted pistachios 50g, shelled
  • pickled lemon or preserved lemon 1, inside scooped out and discarded
  • lemons 3, plus zest of 1
  • golden caster sugar 50g
  • olive oil 100ml


  • 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.

Nutritional Information

  • Kcals 484
  • Carbs 19.6g
  • Protein 9.2g
  • Fat 39.9g
  • Salt 0.2g
  • Saturates 5.2g
  • Fibre 4.7g