French Butter Lettuce Salad
Chickpea croutons add a pleasant crunch to this salad. Feel free to substitute traditional croutons or roasted chickpeas if you don't have the time or inclination to make the croutons.
Ingredients
1 cup chickpea flour
1 cup soda water
2 tbsp dijon mustard
2 tbsp apple cider vinegar
1 tsp honey
1/4 cup olive oil
2 tbsp warm water
2 heads butter lettuce, leaves washed and dried
5 sprigs parsley (optional), finely chopped
4 radishes, any variety, sliced thinly
Method
- Whisk together the chickpea flour, soda water, and a big pinch of salt
- Heat a medium sized frying pan over medium high heat
- Add 1/4 cup olive oil and then pour the chickpea batter into the frying pan, then turn the heat down to medium low
- Cook until the batter is set and nicely browned on the bottom
- Remove from the heat and flip the pancake out of the pan
- Cut into cubes and dress with a little bit more olive oil and salt to taste
- Combine the mustard, vinegar, honey, olive oil, and warm water with a big pinch of salt
- Lay 3/4 of the butter lettuce on a large serving platter, drizzle with the dressing, sprinkle with parsley, scatter the sliced radishes and croutons evenly across.
- Repeat with the remaining lettuce, parsley, radishes and croutons
- Finish the salad with a hefty grind of black pepper and serve
