Wedge Salad, Verjuice Dressing, Avocado & Anchovy Breadcrumb
About
Prep Time:
15 minutes
cook time:
5 minutes
serves:
4 - 6
Crisp cos lettuce, silky verjuice dressing and a warm anchovy breadcrumb — the salad that actually holds its own next to a tomahawk.
ingredients:
4 baby iceberg lettuces, quartered into wedges
2 avocados, diced
40g butter
60g panko breadcrumbs
4 anchovy fillets, finely chopped
1 garlic clove, grated
Zest of 1 lemon
Small handful parsley, chopped
Dressing:
60ml verjuice
1 tsp Dijon mustard
1 small garlic clove, grated
100ml olive oil
Salt and pepper, to taste
Preparation:
Whisk verjuice, mustard and garlic, then slowly whisk in olive oil to emulsify. Season to taste.
Melt butter in a pan, add anchovies and garlic, and cook until the anchovies dissolve. Add panko and toast until golden and crisp. Off the heat, stir through lemon zest.
Arrange the wedges on a platter, scatter with sliced avocado, and drizzle generously with the verjuice dressing.
Finish with the anchovy breadcrumb just before serving, so it stays crisp, add parsley - enjoy!
