Crisp Iceberg Lettuce Salad With Hot English Mustard
/Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Ingredients
1 iceberg lettuce, shaved
1 bunch of radishes, shaved
2 shallots, shaved
½ head of fennel, shaved
1 bunch of dill, picked
1 bunch of chives, sliced thinly
¼ cup pumpkin seeds, roasted
Hot English Mustard Dressing
1 tbsp Coles hot English mustard
Juice of 1 lemon
1 tbsp honey
¼ cup Squeaky Gate extra virgin olive oil
Method
This salad is best made as close to serving time as possible. Keep all the salad ingredients chilled and slice them as last minute as you can; it makes a huge difference.
In a bowl, combine the lemon juice, extra virgin olive oil, hot English mustard, and honey using a whisk. Then add the dill to the mixture.
Using a mandolin, thinly slice the radishes, fennel, and shallots, and toss them together. Thinly slice the iceberg lettuce. Add all the salad ingredients to the dressing and mix until everything is coated.
Garnish with toasted pumpkin seeds and chives. Serve straight away. This salad pairs well with steaks, roasts, and even fish.
