Green Salad, Dressed at the Pass

Ingredients

• 200 g tender leaves: butterhead, lamb's lettuce, a little frisee for structure
• 25 g vinaigrette, about 12 g per 100 g of leaves
• 5 g chervil and chive, torn rather than cut
• 1 g flaky salt
• black pepper from the mill

The words inside

FriseeChervil

Allergen screen

None found among the 14 screened.

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Wash the leaves in a deep sink of cold water, lifting them out of the grit rather than pouring the water off them, then spin dry in three light loads until a leaf pressed to your palm leaves no damp print.
2. Hold the dry leaves in a covered box at 4C (39F) until service; a cold turgid leaf stays crisp several minutes longer once the dressing is on it.
3. At the moment of serving, tip the leaves into a bowl twice their volume, spoon the vinaigrette down the inside wall, and turn with open hands 8 to 10 times until every leaf carries a shine and nothing pools at the base.
4. Finish with flaky salt and pepper on the plate, scatter the herbs and send it; from here you have about three minutes before the leaves slump.