 |
| 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
