Ingredients
- 1 big head oak lettuce
- ½ cup tarragon leaves
- ½ cup chives
- ¾ cup parsley leaves
- ½ cup walnuts (toasted & chopped)
- 3 garlic cloves (chopped)
- PICKLED ONIONS
- 1 finely sliced red onion
- 2/3 cup rhubarb vinegar
- DRESSING
- 1/5 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- ½ tsp each salt & pepper
- Lana’s Garden ‘Rhubarb Vinegar’
Method
- Stir onions into rhubarb vinegar. Leave for 30 minutes, until pink & floppy. Drain & reserve vinegar for dressing.
- Shake all dressing ingredients until well combined.
- Pile lettuce on a platter. Drizzle with about ½ the dressing, then toss gently. Scatter over fresh herbs, pickled onions and walnuts. Drizzle lightly with remaining dressing.
