Parmesan and Crunchita™ salad

On hot summer days like these, there’s really nothing for it, we need some salad. Yes, these are the salad days. Make the most of it with this delicious salad of Parmesan, avocado and Crunchita™. It’s quick, it’s easy, it’s really satisfying. Plus: your easy which-lettuce-to-use guide.

Which lettuce is which? We’ve got some suggestions for how to use the common varieties of lettuce:

Crunchita™ lettuce:
With its firm texture and sweet taste, Crunchita™ is a great all-round player and choice for your daily green salad of tomatoes, cucumber, feta etc. 

Rocket:
Thanks to a firm leaf and peppery taste, rocket pairs well with cooked grains, roasted vegetables, creamy cheeses and – take note for summer – ripe stone fruit.

Butter lettuce:
This friendly lettuce has a very mild taste with, yes, a slight buttery texture. With its soft folds, this lettuce loves dressings, be it a tangy vinaigrette or a creamier variety. It likes a delicate salad composition – throwing too many bold flavours at it will dull its tender sensibilities. It also functions well as a wrap (as in lettuce wrap).

Iceberg:
What it lacks in boldness of taste, the iceberg makes up for in crispness and texture. This makes it perfect for a wedge salad with a creamy dressing, as well as the ideal choice for sandwiches and even tacos!

Watercress
Like rocket, watercress has a bold, slightly peppery flavour, even though its leaves are soft and tender. Pair with avocado and sweet fruit like nectarines in summer and oranges or grapefruits in winter. 

Radicchio:
This beautiful purple leaf has a definite bitter character – be sure to pair it with cheese or eggs. Interestingly, you can also roast or grill it.

Romaine or cos lettuce:
A firm leaf with a slight bitterness to the taste, this is the leaf to choose when you want to make that classic, the Caesar salad. However, cos lettuce will adore any kind of creamy dressing. 

Crunchita™ and Parmesan salad: 

 METHOD:

1. To make the dressing, use the back of a knife or a pestle and mortar and crush the garlic and sea salt together to make a paste. Add the Dijon mustard and stir together to combine. 
2. Slowly add the olive oil in a steady stream while stirring to emulsify, adding a squeeze of lemon to taste. It should be lovely and thick – but add a few tablespoons of water to loosen the dressing if you like. Alternatively, add all the dressing ingredients to a jar and shake well until emulsified. 
3. Drizzle over ripe avo, crisp lettuce and radishes. Top with croutons and grated Parmesan and eat immediately. Great with steak or Sunday lunch roast chicken. 

Feeling inspired?

SHOP FRESH SALAD INGREDIENTS