See Also: Baby cos salad with preserved lemon dressing(recipes)
Tuna skewers with preserved lemon dressing(recipes)
Celery and preserved lemon salad(recipes)
Artichoke and broad bean salad with preserved lemon(recipes)
Eggs en cocotte, with chopped mushrooms, thyme and gruyere served with a herb salad and lemon dressing(recipes)
Moroccan grilled chicken with preserved lemon(recipes)
Lamb steamed with preserved lemon and cumin(recipes)
Preserved lemon roast chicken with sweet potato and rosemary mash(recipes)
Sea bass baked in salt with preserved lemon sauce and pilaff rice(recipes)
Cold Asparagus with Lemon-Mustard Dressing(recipes)

Baby cos salad with preserved lemon dressing (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

no cooking required

















Ingredients



6 cloves garlicextra virgin olive oil2 lemons, juice only2 preserved lemons, finely chopped sea salt and freshly ground black pepper2 baby cos lettuce2 whole ' 5' minute eggs, peeled4 best quality anchovies8 black olivesgrated parmesan



Method



1. To make the dressing, crush the garlic in a mortar and pestle or garlic press.2. Add some olive oil together with the lemon juice, preserved lemon, sea salt and pepper. Mix well.3. To serve the salad, cut the cos lettuce in half lengthways and place on a serving platter.4. Cut the eggs in half and place over the lettuce followed by the whole anchovies, olives, plenty of pepper and grated parmesan.5. Finish with the dressing over the top.