Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of Katie Narunsky

Lettuce board salad

Ingredients

4 baby cos, in halves or quarters
1 avocado, sliced into thin strips
1 cucumber, shaved into ribbons
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 large pinch salt flakes
Crumbled feta

Optional extras:
Thinly sliced radish
Thinly sliced fennel
Any fresh herbs (dill, parsley mint)

Dressing:
1/3 cup olive oil
2 tsp dijon mustard
3 tbsp apple cider vinegar
generous pinch of salt
pepper to taste
1 tsp maple syrup

Directions

Toast the pumpkin and sunflower seeds with the salt in a frypan until crispy and golden. Set aside.
Pull all the dressing ingredients together and shake to combine.
Place the lettuce on a large board, place the cucumber, avocado and any of the optional extras over the lettuce.
Crumble the feta over the top.
Drizzle over the dressing.
Top with the crunchy seeds.

Serves 10

You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com