Colourful crunchy iceberg and almond salad

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

Recipe «Colourful crunchy iceberg and almond salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.