This recipe is best with
Recipe Ingredient
- 1 small head romaine, butterhead or red oak lettuce (or a mixture)
- 1 generous handful pea shoots
- 50g good quality Parmesan cheese, either thinly sliced or grated
- Dressings:
- 1 tbsp herb infused vinegar
- 1/2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp sunflower oil
- 1 tsp wholegrain mustard
- 1/4 level tsp salt
- 1 clove garlic, finely chopped
Instructions
- Rinse lettuce leaves and dry well. (Arrange them in a single layer on a clean tea towel and roll them loosely in the towel.)
- If the lettuce leaves are large, tear them into bite-size pieces. Tumble the leaves and pea shoots into a salad bowl. (This should be done several hours ahead; cover bowl with cling film and chill until ready to serve, for a crunchy, cool salad.)
- Shake the dressing ingredients together in a jar until emulsified. Taste and adjust seasonings if necessary. Drizzle just enough dressing to coat salad lightly. Sprinkle parmesan cheese and serve immediately.
