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.