60g pecan halves
2 tbsp mayonnaise
1 lemon, zest of all, juice of ½
1 tsp Dijon mustard
½ garlic clove, crushed
1 tbsp finely chopped tarragon
1 dolce verde lettuce, base trimmed
1 large ripe pear, finely diced
2 celery sticks, very finely sliced
1 punnet salad cress, snipped
1. Put the pecan halves in a frying pan over a low heat and toast slowly for 4 minutes, shaking the pan often, until golden and fragrant. Cool and roughly chop. For the dressing, mix the mayonnaise, lemon zest and juice, mustard, garlic and tarragon with 1 tbsp water; season.
2. Remove 4 of the large outer lettuce leaves and set aside. Shred the remaining lettuce into ribbons. Transfer to a mixing bowl and add the pear, celery and dressing, plus 2 /3 of the pecans and ½ the salad cress. Toss gently to mix.
3. Use each reserved lettuce leaf as a container (you may need to shave a little off the central ribs on the underside of each leaf, so it sits in a boat shape), and fill with the salad. Scatter with the reserved salad cress and nuts before serving.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
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