- serves 2 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- Lettuce wedges, to serve
For the parsley vinaigrette (makes extra)
- 1 small bunch parsley, torn (no need to separate the leaves and stems)
- 1 cup (250 ml) olive oil
- ½ cup (125 ml) white wine vinegar
- 1 tbsp Dijon mustard
- ½ tsp fish sauce (or ½ tsp salt)
- ½ tsp honey
Instructions
- For the parsley vinaigrette, combine the ingredients in a high-speed blender and blitz until smooth. Transfer to a jar and store in the fridge until ready to use. Shake well before using.
- Drizzle the wedges of lettuce with the parsley vinaigrette to serve.
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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.
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