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.


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


  1. Whisk together the chickpea flour, soda water, and a big pinch of salt
  2. Heat a medium sized frying pan over medium high heat
  3. Add 1/4 cup olive oil and then pour the chickpea batter into the frying pan, then turn the heat down to medium low
  4. Cook until the batter is set and nicely browned on the bottom
  5. Remove from the heat and flip the pancake out of the pan
  6. Cut into cubes and dress with a little bit more olive oil and salt to taste
  7. Combine the mustard, vinegar, honey, olive oil, and warm water with a big pinch of salt
  8. 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.
  9. Repeat with the remaining lettuce, parsley, radishes and croutons
  10. Finish the salad with a hefty grind of black pepper and serve