Recipes -


4 small or 2 large heads little gem lettuce cores cut out and washed and dried
Small bunch spring onions sliced and soaked in iced water for 20 mins sliced very thinly on an angle
½ bunch radishes scrubbed soak in ice for 20 mins and dried
Small handful of fresh mint leaves
1/3 cup lemon cream
2 tbsp of salted roasted sunflower seeds or hazelnuts (optional)
Salt and pepper

Lemon Cream dressing:
4 cloves garlic smashed and peeled
½ cup heavy cream
Salt and pepper
½ tsp grated lemon zest
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil

Put garlic and cream in a bowl and let infuse in the refrigerator for two or so hours.

Season the garlic cloves generously with salt and lots of pepper and add lemon zest. Begin whisking cream (watch this point be careful not to over whisk you don’t want whipped cream). Once it starts to thicken add lemon juice and olive oil. Keep whisking until it is light and airy. It shouldn’t be thick like fully whipped cream but it will have a nice creamy texture. Needs to be used within a day.

Put the lettuce, spring onion, radishes and mint in a large bowl. Add the lemon cream and toss well with your hands. Season with the salt and lots of pepper toss again and adjust with more dressing or salt and pepper as needed. Toss in sunflower seeds and serve right away.