Ouzo in the dressing. Yes, really, that’s the secret ingredient here. This salad is actually perfectly balanced. The fresh lemon, the barley that brings you back to earth, the croûtons that wake you up and the ouzo that surprises you. Fried lettuce, we ate it for the first time in a restaurant in Scheveningen. It was so good that I made often make it myself ever since. And look for delicious varieties. And this is one of those.
75 gram barley
1 preserved lemon
2 heads baby romaine lettuce
2 slices white bread
1 clove garlic
4 table spoons ouzo/pernod/raki/
30 gram chives
75 ml olive oil
salt and pepper
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