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.