Ottolenghi’s Green Salad with Preserved Lemon Dressing
By Yotam Ottolenghi
Published on 15 May 2026
A simple yet striking salad by Yotam Ottolenghi, this dish is all about contrasts. Crisp lettuce meets the creamy tang of soured cream, while preserved lemon and toasted seeds bring bursts of citrusy depth and fragrant crunch. Quick to prepare, it’s a vibrant, refreshing side, full of bold flavours.
Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- ½ tsp sesame seeds
- ½ tsp nigella seeds
- 2 tbsp olive oil
- 2 tbsp Ottolenghi Preserved Lemon Marinade
- 50g soured cream or natural yoghurt
- 1 tsp lemon juice
- 1 pinch sugar
- 3 baby gem lettuce, leaves picked
- 3 salad onions, finely sliced at an angle
Method
Step 1
Place the nigella and sesame seeds in a small pan over a medium heat for 3–4 mins, stirring often, until lightly toasted.Step 2
While the seeds are toasting, make the dressing. In a large bowl, mix together the oil, Ottolenghi Preserved Lemon Marinade, soured cream, lemon juice, sugar and 1 tbsp water. Season with salt and pepper.Step 3
Add the lettuce and salad onions to the bowl and toss well to combine.Step 4
Transfer to a serving bowl, sprinkle over the toasted seeds and serve immediately.