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Spring green salad

Name: Spring green salad
Yield: 4
Ingredients: 2 Tbsp White wine vinegar; 2 Tbsp Apple cider vinegar; 8 Tbsp Good quality oil; ½ Lemons, use the finely grated zest only; 1 tsp Roughly chopped thyme leaves; 1 pinch Sugar, if needed; 2 heads Baby cos lettuce, use up to 3, each cut into 4 wedges, choose crunchy ones (Main); 1 Avocado, firm but ripe, halved, stone removed, peeled and sliced (Main); 6 large Basil leaves, shredded; 1 piece Preserved lemon, use the rind only, well washed and chopped (Main); 4 Tbsp Freshly grated parmesan cheese

for 4 people

Kathy Paterson

Food writer and stylist.

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2 Tbsp	White wine vinegar
2 Tbsp	Apple cider vinegar
8 Tbsp	Good quality oil
½	Lemons, use the finely grated zest only
1 tsp	Roughly chopped thyme leaves
1 pinch	Sugar, if needed
2 heads	Baby cos lettuce, use up to 3, each cut into 4 wedges, choose crunchy ones (Main)
1	Avocado, firm but ripe, halved, stone removed, peeled and sliced (Main)
6 large	Basil leaves, shredded
1 piece	Preserved lemon, use the rind only, well washed and chopped (Main)
4 Tbsp	Freshly grated parmesan cheese

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.