A few months ago I enjoyed a butter lettuce and hazelnut salad with house salad cream at Hoi Polloi in Shoreditch. This, made at home with lettuce picked from the garden is inspired by that one, but has a different dressing and the addition of Shropshire blue cheese, as I ate it for lunch, rather than as a side.
Ingredients
Some fresh, soft lettuce
a tablespoon of toasted hazelnuts
two tablespoons of crumbled blue cheese, such as Shropshire Blue
a few sliced spring onion tops
a few slices of cucumber
Dressing
1 teaspoon, creme fraiche
1 teaspoon English mustard
1 teaspoon of runny honey
a small squeeze of lemon juice
2 teaspoons, vinegar
1.5 tablespoons oil (rapeseed, olive or sunflower)
salt and pepper
How to make:
Arrange the salad ingredients on a plate. Mix the dressing together thoroughly and taste for seasoning. Drizzle the dressing over the top.
Dinner Document 