Iceburg Lettice with Burnet Dressing

Ben O'Donoghue

Ingredients:

  • 1x iceberg lettuce
  • 50g Parmesan cheese
  • 1 lemon 
  • 1 tbsp chopped dill, finely chopped
  • 1 tbsp chopped chives, finely chopped
  • 1 tbsp chopped tarragon 
  • 1x onion, finely diced
  • 1 tbsp honey
  • 1 tbsp mustard
  • 2 tbsp white wine vinegar
  • ½ cup of olive oil
  • ½ cup sour cream
  • ½ cup buttermilk

Method:

  1. Fry off the onion until browned and set aside to cool.
  2. Combine honey, mustard, vinegar in a bowl and slowly whisk in oil to emulsify. Season with salt and pepper. 
  3. In another bowl combine buttermilk and sour cream and season with salt. Slowly add honey mustard mixture to buttermilk, then add juice of half a lemon. Add onions to dressing and set aside in the fridge.
  4. Pull apart pieces or cut iceberg lettuce into wedges. Squeeze other half of lemon over top
  5. Arrange on your plate and dress well with your burnet onion dressing. Finely grate Parmesan cheese over each and sprinkle with the chopped herbs.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!