Baby Cos Salad with Preserved Lemon Dressing

A fresh baby cos lettuce salad topped with eggs, anchovies, olives, and parmesan, finished with a tangy preserved lemon dressing.

Healthy Lunch Seafood Summer Salad

Estimated Nutrition

Calories

210.5

kcal / serving

842.1 kcal total

Carbs

4.6g

per serving

18.2 g total

Fat

18.1g

per serving

72.4 g total

Protein

8.6g

per serving

34.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Preserved Lemon

finely chopped

Dairy

piece

Egg

5 minute boiled and peeled

Parmesan

grated

Fruits

piece

Lemon

juice only

NutsSeeds

clove

Garlic

to taste

Sea Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

extra virgin

Other

piece

Black Olive

Seafood

piece

Anchovy

best quality, whole

Vegetables

piece

Cos Lettuce

baby

Method

Crush the garlic cloves using a mortar and pestle or a garlic press.

Mix olive oil, lemon juice, chopped preserved lemon, salt, and pepper thoroughly.

Cut the baby cos lettuce in half lengthways and arrange on a serving platter.

Slice the eggs in half and place them over the lettuce.

Add anchovies, olives, extra black pepper, and grated parmesan cheese to the platter.

Drizzle the prepared dressing over the top of the salad to finish.