Iceberg salad with
buttermilk dressing and crispy capers
- vegetable oil, for shallow frying
- ¼ cup (50g) salted capers, rinsed, drained and dried
- 1 iceberg lettuce, trimmed and cut into wedges
Buttermilk dressing
- 1 cup (250ml) buttermilk
- 3 teaspoons Dijon mustard
- sea salt and cracked black pepper
To serve
- micro (baby) mint leaves (optional)
- To make the buttermilk dressing, whisk together the buttermilk, Dijon, salt and pepper. Refrigerate until ready to serve.
- Heat 1cm of oil in a small frying pan over medium heat. When hot, add the capers and fry for 2–3 minutes or until crispy. Remove and drain on absorbent kitchen paper.
- Place the lettuce wedges on a serving plate or platter. Drizzle with the buttermilk dressing and top with fried capers and micro mint leaves, if desired, to serve. Serves 6 as a side.
This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+
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