3 mar
Canowindra Salad
Mrs A Patterson, Canowindra Branch
SERVES 6
1 iceberg lettuce, outer leaves removed
iced water, as required
250 ml (1 cup) sour cream
1 teaspoon salt
pinch cayenne pepper
55 g (¼ cup) caster sugar
60 ml (¼ cup) malt vinegar
2 tablespoons finely chopped parsley
Using a large, sharp knife, cut the lettuce into quarters and trim core. Finely slice the lettuce and plunge it into a bowl of iced water to crisp. Drain well and arrange on a serving platter or in a large bowl.
Combine the remaining ingredients except the parsley in another bowl, add 1 tablespoon of cold water and whisk until smooth. Season to taste with black pepper.
Pour the dressing over the lettuce, scatter over the parsley and serve immediately.