- For the dressing:
- 3 garlic cloves
- 1 T salt
- 1 T Dijon mustard
- 2 T white wine vinegar
- 1 lemon, juiced
- 2 T olive oil
- Woolworths Crunchita lettuce 2 heads, torn into big pieces
1. To make the dressing, combine all the ingredients in a large mortar and pestle and smash until the garlic is fine and combined.
2. Toss the lettuce with dressing.
Cook's note: Make the dressing in bulk and store in a bottle in the fridge. Use it on pasta, tuna or chickpeas. This recipe is the creation of Abigail Donnelly's husband Terry and is a family favourite.