Citrus and Cos Chopped Salad
A crisp, simple salad that is cool and refreshing for hot summer days. This pairs beautifully with our citrusy stuffed snapper.
Prep:
10 minutes
Cook:
Serves:
4-6 as a side
Ingredients
3 Tbsp extra virgin olive oil
2 tsp Dijon mustard
A pinch of sugar
1 orange
2 heads baby cos, washed and cut into shreds
Method
To make the dressing, add the juice of the lemon to a jar with the olive oil, Dijon mustard, sugar, and the zest of the orange. Shake well and season with salt and pepper.
When you’re ready to serve, cut the flesh of the orange into small pieces and toss with the leaves. Add enough dressing to lightly coat the salad and serve right away.