Name: Colourful crunchy iceberg and almond salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 4 slices sourdough bread; 13.80 gm extra virgin olive oil; 1 garlic clove, halved; 81.68 gm whole-egg mayonnaise; 30.00 ml white wine vinegar; 2.50 gm caster sugar; 2 anchovies, finely chopped (optional); 1 iceberg lettuce, roughly chopped; 1 red capsicum, roughly chopped; 4 radishes, thinly sliced; 1/2 red onion, thinly sliced; 82.50 ml roughly chopped smoked almonds; 82.50 ml chopped fresh flat-leaf parsley leaves

Colourful crunchy iceberg and almond salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Autumn salad with crisp iceberg lettuce and crunchy almonds for contrasting textures.

Ingredients:

4 slices sourdough bread
13.80 gm extra virgin olive oil
1 garlic clove, halved
81.68 gm whole-egg mayonnaise
30.00 ml white wine vinegar
2.50 gm caster sugar
2 anchovies, finely chopped (optional)
1 iceberg lettuce, roughly chopped
1 red capsicum, roughly chopped
4 radishes, thinly sliced
1/2 red onion, thinly sliced
82.50 ml roughly chopped smoked almonds
82.50 ml chopped fresh flat-leaf parsley leaves

Instructions:

Preheat a barbecue chargrill to medium heat. Brush bread with oil and grill for 2 minutes on each side until lightly charred. Rub with garlic and cut into 2cm pieces.
In a medium bowl, mix mayonnaise, vinegar, sugar, and anchovies (if desired). Season with salt and pepper to taste.
Combine the lettuce, capsicum, radish, onion, dressing, half the bread, almonds, and parsley in a large serving bowl. Toss well to ensure everything is coated. Sprinkle the remaining bread, almonds, and parsley on top. Serve and enjoy!

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