This punchy dish is healthy, yet it has bags of flavour. Green salad leaves are tossed with a garlicky, lemon and anchovy salad dressing. If you like, add a few slices of cooked chicken breast, some lean grilled bacon and some grated parmesan.
- 400g mixed green lettuce leaves of choice
- 4 tbsp. extra-virgin olive oil
- 1 tbsp. lemon juice
- 4 anchovy fillets, rinsed and patted dry
- 1 garlic clove
- Salt and pepper
In a blender, blitz the lemon juice, anchovy fillets, garlic, salt and pepper until pureed. In a thin stream, gradually pour the oil into the blender until fully combined.
To serve, rinse the salad leaves and spin in a salad spinner. Add the dressing and toss to combine.