PARMESAN PISTACHIO SALAD

This is a light summer salad, which is a great side dish to serve your guests. It is utterly refreshing, especially alongside anything that’s come off the barbecue.

Ingredients

Baby Cos
Parmesan
Pistachios
Carrots

Dressing Ingredients 

1 cup Sunflower Oil
1/4 Red Wine Vinegar
4 tbsp Brown Sugar
2 tbsp Honey
2 tsp Paprika
1/4 Salt and Pepper

Method

Cut the baby cos vertically into quarters. Lay them in a circle around the platter, leaving the cos attached in the individual quarters. Grate the carrots over the top. Sprinkle whole pistachios and grate some parmesan over to finish. Serve up with a substantial helping of dressing.