1990. Whole Head of Lettuce Salad

This salad is presented as a whole head of romaine lettuce, drenched in a basil dressing, and lightly topped with some spring onion and radish. The plating is restaurant worth, and the experience is a new one.

Ingredients: serves 4

4 heads romaine lettuce

spring onion

radish

For the dressing:

1 garlic clove, grated

1 anchovy

1/4 cup lemon juice

1 heaped tsp dijon mustard

1 handful basil leaves

1/2 cup olive oil

salt and pepper

1/4 cup cream

1 tsp honey or maple syrup

Method:

Remove the outer leaves of each lettuce head, keeping the rest intact. Rinse and dry well.

For the dressing, put all the ingredients in a blender and blitz until smooth. Pour the dressing in a rimmed plate.

Just before serving, hold the head of lettuce from the core end and smother in the dressing. Sprinkle with sliced green onion and shredded radish and serve immediately.

صحة و عافية