Entertaining

Iceberg tabouli

Name: lettuce tabouli salad recipe
Yield: 6
Ingredients: 1 head iceberg lettuce, cut into wedges; 200g hard goat’s cheese, finely grated; 1/2 bunch chives, thinly sliced; 21/2 bunches flat-leaf parsley (stems and leaves); 150g small tomatoes; 1/2 medium red onion; 1 tsp allspice; 1/2 medium white onion, chopped; 40.00 ml lemon juice, strained; 100ml extra virgin olive oil

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by delicious. team

delicious. team

Apr 18, 2024

This fresh, crunchy iceberg tabouli recipe adds a vibrant kick to your side dish menu featuring a tangy vinaigrette and elegant consommé. Recipe by Baba's Place.

1 head iceberg lettuce, cut into wedges
200g hard goat’s cheese, finely grated
1/2 bunch chives, thinly sliced

Tabouli consommé

21/2 bunches flat-leaf parsley (stems and leaves)
150g small tomatoes
1/2 medium red onion
1 tsp allspice

Vinaigrette

1/2 medium white onion, chopped
2 tbs lemon juice, strained
100ml extra virgin olive oil

Method

1.

For the consommé, place all ingredients and 1 cup (250ml) water in a blender and whiz until smooth. Stand for 30 minutes, then strain over a bowl through a fine sieve. Discard solids.
2.

For the vinaigrette, place the onion in a small food processor and whiz until a paste. Transfer to a medium bowl and whisk in juice and 2/3 cup (160ml) strained consommé. Season with salt flakes and slowly whisk in the oil. Check seasoning.
3.

To serve, place lettuce in a flat bowl. Dress with vinaigrette, then top with grated cheese and chives.