Green salad with pistachio cream

Method

A simple green summer salad with an emphasis on green. The idea is to bring together whatever is in season to highlight the flavour of the lettuce leaves. Pistachio cream adds a satisfyingly fatty, nutty, surprise, and the citronette gives a fresh kick. Finish off the dish with herbs and a sprinkle of flaky salt. You can adapt the ingredients based on what is fresh or part of your own fantasy. For the pistachio cream 1 Add everything except the grapeseed oil to a blender and combine until you have a fine, purée-like texture. 2 Add in the grapeseed oil, drop by drop, and keep blending slowly to create an integrated emulsion. It should be light and fluffy. 3 Put the cream into a piping bag. For the green salad 4 Clean the lettuce by breaking off individual leaves and cutting off the bottom. Put them in cold water, rinse carefully to remove grit, and leave them to drain in a colander or put them in a salad spinner. Set aside. 5 Prep the green vegetables: If you’re using asparagus, cut spears into thirds lengthwise; puntarelle can be cut into quarters; cut gooseberries in half. 6 Put the lettuce leaves in a bowl, using your hands to free up the pieces. Fold in the other greens. Dress with the citronette. 7 Pipe pistachio cream in small dollops (the size of a cherry) between the salad leaves (4–5 dollops). 8 Garnish with basil and mint and sprinkle with flaky salt.