It was Father's Day today in Singapore. My dad prefers the texture of ice-berg and romaine to mesclun mixes so I thought I'd add some crunchy raw leaves to his celebration dinner.
I hope you enjoy making this super easy, super fast salad, which is perfect for the summer weather and a nice side dish to any BBQ.
(Serves 6 as a side dish, 4 as a main)
Romaine lettuce - 2 large bunches
Lemon juice - 1 lemon
Lemon rind - 1/2 lemon, finely chopped
White wine vinegar - 1 tablespoon
Extra virgin olive oil - 3 tablespoons
Mustard - 1/2 teaspoon
Organic brown sugar - 1 teaspoon
Sea salt - 1/2 teaspoon
Walnuts or cashews or almond slivers - small handful
Fresh herbs - any type, optional
Black pepper - to taste
A) Salad leaves
Remove outer leaves if turning brown. Trim the base of the stalk off. Cut each bunch length wise, right through the middle. Cut into either 1/4's or if very large, cut into 1/6's.
Combine all ingredients in a small jam jar. Shake thoroughly till well mixed. Taste and add a little more salt, pepper, lemon juice or sugar as needed.
Arrange at least 2 segments on a large flat plate. Use a teaspoon to drizzle the salad dressing generously over the leaves. Top with nuts and fresh herbs. Using a pepper mill, sprinkle over a little black pepper.
If you're not vegetarian, feel free to add a little roast or poached chicken to this salad. Alternatively, some salty panfried haloumi cheese or crumbled feta cheese and olives would also go nicely.