Day 4 of 365 salads : winter

Feeding a crowd, weekend barbecues, picnics in the park; this salad is a winner.  Simply plate up and dress when ready to serve, or better still, put the dressing in a small jug and let guests help themselves. Caveat: the dressing is so yummy, make plenty!

Lettuce has the trace mineral selenium which is low in South Australian soil, so eat lots of  lettuce. The body however, requires only very small amounts of minerals and trace minerals that are usually easily obtained from food.

Serves 4-6

You need:

1 large iceberg lettuce ( choose one that is tightly packed with deeper green colours on the outside and crisp)

2-3 small Lebanese cucumbers

200g fresh feta cheese ( I used a goat feta)


4 tablespoons extra virgin olive oil

Juice of 1 lemon

1 teaspoon dijon mustard

1 teaspoon honey

pinch of rock salt

black pepper to taste

1 tablespoon very finely chopped flat leaf parsley

1 clove of garlic peeled and crushed

Place all ingredients in a jar and shake well before serving

To make:

Hold the whole lettuce and with the cut stalk section facing your chopping board hit the stalk hard on the board, the whole stalk loosens and comes out.

Remove stalk and run cold water through the whole lettuce to wash then drain well. This refreshes the lettuce and crisps up the leaves.

Wash cucumbers, trim ends as needed and slice lengthwise into 4.

Cut lettuce into 4 or 6 sections: see picture and arrange intact onto a platter. Scatter cucumber followed by crumbled feta onto the lettuce.

Add dressing when ready to serve.

Bon appetite

X 70’s girl



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