CookEat Recipe
Lettuce Salad with Filippini Dressing
Crisp cut lettuce hearts tossed just before service with four tablespoons of No. 863 dressing.
Method
Steps
Step 1
Make the complete No. 863 dressing: mash its curry, mustards, cayenne, washed chopped herbs, shallots, garlic, salt, pepper and lemon zest in a clean bowl. Mash in one tablespoon olive oil, then whisk in four tablespoons white-wine vinegar. Add further oil and vinegar in a 2:1 volume ratio until the mixture reaches about one US quart, strain, cover and refrigerate promptly.
Step 2
Trim two medium lettuce heads, removing the outer leaves and coarse stems as printed. Separate and halve the inner leaves. Swish them gently in plenty of cold water without pressing, then drain and dry thoroughly in a clean salad spinner or cloth.
Step 3
Put the leaves in a salad bowl with the hearts visible on top. Shake the chilled No. 863 dressing, measure four tablespoons and toss gently through the lettuce immediately before serving. Refrigerate the separate surplus dressing.
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