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Tuesday, April 16, 2013

Mixed Leaf Salad with Parmesan recipe

Mixed Leaf Salad with Parmesan
Mixed Leaf Salad with Parmesan

Use any combination of soft, crisp and bitter leaves such as wit/of and radicchio in the salad. If you're an anchovy lover, fop with extra whole anchovy fillets

Mixed Leaf Salad with Parmesan ingredients: baby cos lettuce. witlof. radicchio. rocket. watercress. mesculen leaves. 1/3 cup freshly grated Parmesan. Dressing: 4 tablespoons olive oil. 2 anchovy fillets, (I use Ortiz). 1 clove garlic, crushed. 1 tablespoon lemon juice. sea salt and freshly ground pepper


Mixed Leaf Salad recipe: Dressing- Place all the ingredients in a food processor and blend until smooth. Season
Salad: Place all the salad leaves in a large bowl. Add half each of the dressing and Parmesan and gently turn to coat the leaves. Transfer to a serving bowl and drizzle with a little more dressing if needed and scatter with the remaining Parmesan and a grind of pepper. By then, the Mixed Leaf Salad with Parmesan is ready
 
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