Iceburg Lettuce Wedges

February 9, 2017

Simple ingredients don't need to be boring or tasteless. Iceburg lettuce isn't really a go to for me but this simple pimp up of a lettuce & tomato salad is going to make you change your mind on this everyday green. 

 

 

Iceberg lettuce wedges with avocado mayo, tomato & croutons

 

Makes 8 wedges

Vegan | Gluten-free

 

Gather your ingredients and begin with preparing the croutons.

 

CROUTONS

Preheat oven to 180°C and arrange the following on an oven tray:

2 thick slices of bread into bite sized pieces 

2 T extra virgin olive oil

1 stick of rosemary, leaves stripped off & roughly chopped

salt & fresh cracked black pepper

 

Bake for 15 minutes moving every 5 minutes until golden brown & crispy.

 

AVOCADO MAYO

Make this in the mini food processor, if you don’t have one you will need to mash the avocado with a fork really well before whisking the other ingredients into it. For the food processor method put your blade in & add: 

1 avocado, skin & pip removed

1 T stoneground mustard

1 small garlic clove, crushed if making it by hand.

½ tsp sugar

 

Whizz these together well until smooth, then add a tablespoon at a time:

50 ml rice bran oil

1 lemon juice, mix in half at a time & add more if needed.

½ tsp salt

a couple of cracks of black pepper

 

Whizz all together until thick & smooth.

 

ASSEMBLE

Prepare the lettuce and arrange on a platter:

1 iceberg lettuce, quartered & then each quarter cut in half to make 8 wedges

 

Dress with:

juice of 1 lemon

2-3 T extra virgin olive oil

salt & fresh cracked black pepper

 

To each wedge add a spoon of the avocado mayo and sprinkle over:

12 cherry tomatoes

6 chives or onion weed, finely sliced

 

Top with croutons and serve.

 

 

 

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