Baby cos lettuce with crunchy bits
Make the most of fresh, crisp baby cos lettuce with a zesty citrus dressing and a crunchy almond and breadcrumb topping.
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Servings: 4
Calories: 198kcal
Ingredients
- 2 baby cos lettuces , (known as Romaine in the US)
Citrus vinaigrette
- 3 tablespoon extra virgin olive oil
- 3 tablespoon freshly squeezed orange or mandarin juice
- 1 tablespoon rice vinegar, or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Aleppo pepper flakes, (see recipe notes)
- 1 teaspoon maple syrup, or sugar
- ¼ teaspoon salt
Crunchy bits
- ¼ cup slivered almonds
- ¼ cup panko breadcrumbs, (gluten free if required)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, crushed or finely grated
- 1 tablespoon finely chopped fresh oregano
Instructions
- Combine dressing ingredients in a jar or the vertical container that comes with a stick blender. Shake or blend to combine.
- Put all ingredients for crunchy bits, except oregano, into a small frying pan and stir over medium heat until golden brown. Set aside to cool, then stir through the fresh oregano.
- To serve, cut baby cos in half lengthwise, through the core, and use your fingers to tease the leaves open a little. Generously drizzle with dressing, making sure it gets down between the layers, and scatter with plenty of crunchy bits.
Notes
- Aleppo pepper flakes are a mild and fruity flavoured chilli flake. If you don't have it, try replacing with a pinch or two of Cayenne pepper to suit your taste.
- Nutrition information is estimate.
Nutrition information
Calories: 198kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 197mg | Potassium: 151mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1415IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg
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