Spring green salad
( SERVES 4 )
- First, make the vinaigrette. Place the vinegars, oil, lemon zest and thyme in a screw-top jar and shake well. Season with salt and freshly ground black pepper and a pinch of sugar, if needed. Set aside.
- To make the salad, place the cos lettuce wedges on a serving plate with the avocado slices. Scatter over the shredded basil leaves, preserved lemon and parmesan.
- Just before serving, shake the dressing well so it is emulsified and drizzle over the salad.
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