serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Garden Greens
episode • The Cook Up with Adam Liaw • cooking • 30m
G
episode • The Cook Up with Adam Liaw • cooking • 30m
G
Ingredients
- 1 head cos lettuce
For the tahini dressing
- ⅓ cup tahini
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 2-3 tbsp vinegar (try white wine, cider or champagne varieties)
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 garlic clove, grated
- ¼ cup finely grated parmesan cheese, plus extra to serve
- Salt and black pepper
Serves 4 as a side.
Instructions
- Trim the base from the lettuce, gently separate leaves, then wash and dry on a clean tea towel to remove any dirt or grit.
- For the dressing, add ingredients (except the parmesan cheese) and whisk well to combine. Stir through the cheese and season to taste with salt and pepper.
- Place the prepared lettuce leaves in a large salad bowl, add the dressing and toss gently to coat.
- Transfer the dressed lettuce leaves to a large serving plate. Grate over extra parmesan cheese and serve.
Note
If you don’t have any cos lettuce, any other lettuce you have on hand will work well. Alternatively this recipe pairs well with asparagus or broccolini instead of the lettuce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Garden Greens
