Colourful crunchy iceberg and almond salad

Cooking Salads Colourful crunchy iceberg and almond salad

Crunchy iceberg lettuce and almonds add a textural element to this colourful autumn salad.

Lables: Lactose free Shellfish free
  1. Preheat a barbecue chargrill on medium. Brush bread with oil. Chargrill bread for 2 minutes each side or until lightly charred. Rub with garlic. Cut into 2cm pieces.
  2. Combine mayonnaise, vinegar, sugar and anchovies (if using) in a medium bowl. Season with salt and pepper.
  3. Place the lettuce, capsicum, radish, onion and dressing in a large serving bowl with half the bread, almonds and parsley. Toss to coat. Scatter with remaining bread, almonds and parsley. Serve.

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4 slices sourdough bread
3 tsp extra virgin olive oil
1 garlic clove, halved
1/3 cup whole-egg mayonnaise
1 1/2 tbsp white wine vinegar
1/2 tsp caster sugar
2 anchovies, finely chopped
1 iceberg lettuce, roughly chopped
1 red capsicum, roughly chopped
4 radishes, thinly sliced
1/2 red onion, thinly sliced
1/3 cup roughly chopped smoked almonds
1/3 cup chopped fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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