Lettuce wedges with yoghurt dressing

Lettuce wedges with yoghurt dressing

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 large iceberg lettuce
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon dry mustard powder
1/2 teaspoon paprika
3/4 cup natural yoghurt
2 teaspoons lemon juice

Method

  1. Have lettuce washed and well chilled. In a small bowl, with a fork, beat the egg yolk, salt, mustard and paprika, until thick. Gradually beat in the yoghurt and lemon juice, and then chill. Cut the lettuce into wedges, arrange in a salad bowl and spoon the dressing over.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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