Green “mayonnaise”’ with little gem salad

• porsjoner: 2 servings

Ingredienser

100g butter

50g outer leaves from two little gems, or other lettuce, washed and dried thoroughly

20g shelled salted pistachios or other nuts – white nuts such as pine nuts, cashews or blanched almonds will help keep the colour vivid, but anything works, really

1 small whole egg

2 little gem lettuces halved lengthways

Extra-virgin olive oil to taste

Lemon juice or white-wine vinegar, to taste

1small handful fresh soft herbs (eg, chives, chervil, dill or parsley), leaves picked whole, stalks finely chopped)

Fremgangsmåte

First make the mayo.

Melt the butter in a small saucepan, add the outer lettuce leaves, cover with a lid and cook for about a minute, stirring once or twice, until they’ve wilted.

Tip into the jug of an immersion blender, add the pistachios and egg, then blend smooth; add more nuts, if need be, to give the mixture a mayonnaise-like thickness.

Store in an airtight jar in the fridge for up to three days.

To build the salad, drizzle each little-gem half with olive oil and lemon juice, then season generously.

Dress with a tight zigzag of the green mayo, then scatter over the herbs.

Arrange on two plates and serve immediately.