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