A cross between Romaine and iceberg lettuce, Crunchita has a distinct green colour with an extra crunchy texture and juicy bite. Its firm structure make it easy to use this lettuce as snack cups that can be filled with a variety of items from nuts and berries to chicken and fish for a delicous appetiser. It also stays crisp for longer in burgers and salads.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
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Roughly chop the almonds and toast in a dry pan.
Carefully peel the Crunchita lettuce heads and place the lettuce cups on a platter.
Finely chop the lemon.
To make the dressing, zest and juice the lemon and mince the garlic. Add the olive oil, lemon zest and juice, garlic, mustard and honey to a bowl and whisk together. Finely chop the coriander and dill and add to the dressing. Season with salt and pepper.
Mix the finely chopped lemon with the warm almonds and scatter over the lettuce cups.
Pour the dressing over the lettuce cups and serve.