Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We've kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch. Layer the lot in a bowl and drizzle with the (homemade) dressing at the very last minute to keep it all as crisp as possible.
Pictured with potato gratin with parmesan crumb.
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