Spontaneous Crisp Lettuce

Charles Dudley Warner knew how to appreciate a good lettuce. He once commented: “Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it”

Perhaps the best way to lay your hands on a perfect lettuce head is to grow your own... and if that fails nab one from your brother’s vegetable patch (or if you’ve been a v. good girl he might just give you one to take home with you, covered in mud and a slug or two: earthy!)

So there I was last week with my vibrant fresh lettuce, which once gently washed and patted dry, required eating. So what to eat with, to make the most of my lettuce? Rooting around in my kitchen, I came up with this refreshing little quick and easy little salad recipe.

This will serve one for a light main course or two for a starter.

Ingredients

• A few handfuls of crisp lettuce
• 1 carrot (peeled)
• 1 apple (peeled)
• 1 handful of sultanas
• 1 handful of dried cranberries
• 1 handful of walnuts
• 2 Tbs of plain soya yogurt
• 1 garlic clove
• A few springs of fresh parsley
• ¼ tsp of Dijon mustard
• Freshly ground black pepper (to taste)




Five simple salad-making steps

1. Wash your lettuce, pat dry with kitchen roll, break into pieces and arrange on serving plate
2. Slice carrot, chop apple into chunks and combine in a mixing bowl with the sultanas, cranberries and walnuts
3. In a small bowl combine well the soya yogurt, chopped up garlic, parsley, mustard and pepper
4. Pour dressing over the carrot mix and toss well
5. Spoon the carrot mix over the lettuce and serve immediately