Iceberg and Crispy Onion Salad
1 head iceberg lettuce (you won’t need all of it)
1 onion (I used white onion, but original recipe calls for brown onion; use what youhave)
1 to 2 tbsp. rice ﬂour (I used brown rice ﬂour)
Oil, for frying (I used extra virgin olive oil)
1 poached egg
Salt and pepper
Slice some of the iceberg lettuce into rounds and tear into bite-sized pieces on to aserving plate. (Put the rest of the lettuce head away.)
Heat a glug or two of oil in a fry pan over medium heat.
Next, cut o
the ends of the onion and peel. Slice onions into rings. Dredge the onionrings in the rice ﬂour. When the pan’s hot, put in the onion rings and fry in the oil untilgolden and crispy. Remove from the pan and place the onion rings on paper towel, tosoak up any excess oil.