Name: Lettuce wedges with lemony dressing
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 300 gram sour cream; 300 gram whole-egg mayonnaise; 1 1/2 tablespoon lemon juice; 1 teaspoon finely grated lemon rind; 1/2 brown onion (80g); 4 baby cos lettuce (720g); 1/4 cup (20g) fried asian shallots; 1/4 cup loosely packed fresh flat-leaf parsley leaves

Ingredients

300 gram sour cream

300 gram whole-egg mayonnaise

1 1/2 tablespoon lemon juice

1 teaspoon finely grated lemon rind

1/2 brown onion (80g)

4 baby cos lettuce (720g)

1/4 cup (20g) fried asian shallots

1/4 cup loosely packed fresh flat-leaf parsley leaves

Method

1.Place sour cream, mayonnaise, juice and rind in a medium bowl. Coarsely grate onion over a small bowl. Press down on onion to extract as much juice as possible; discard onion, reserve onion juice. Add onion juice to sour cream mixture, stir to combine; season.

2.Remove outer leaves from lettuce; discard root end. Cut each lettuce into quarters lengthways (push a 20cm (8-inch) bamboo skewer through the leaves to help to hold the leaves together, if necessary).

3.Arrange lettuce on a large platter. Drizzle with sour cream dressing; sprinkle with shallots and parsley.

Fried asian shallots are found in cellophane bags or jars at all Asian grocery stores; once opened, they will keep for months if stored tightly sealed.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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