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Cooking With Clare – Spring Inspired Salad

Posted 14 October, 2020
Cos lettuce and radishes shine in this spring salad.

CLARE FALZON, HENTLEY FARM RESTAURANT
SERVES 2 

2 cos lettuce heads
100g unsalted butter
½ teaspoon Dijon mustard
1 tbsp yellow mustard seeds, soaked overnight and drained
1 tsp chilli flakes
½ cup raw cashews, crushed
6 breakfast radishes, including leaves

Serve with: edible flowers to garnish.

1 Quarter the cos lettuce heads and lay directly on a plate.

‍2 Melt the butter with the Dijon mustard in a pan over a low heat, then add mustard seeds, chilli flakes and cashews.

‍3 Allow to cook together for a minute to infuse the flavours, then season.

4 Remove from heat and very quickly toss whole radishes through butter, before removing and adding to cos.