This is a really different way to have lettuce. I am not sure where I first saw this but I had to try it.
The dressing is a creamy mayo laced with a bit of mustard. Try my Sweet German Mustard that is for sale under the cooking class tab.
8 small servings
1 large head of iceberg lettuce
3 small cloves of garlic
4 tbsp (1/4 cup) vegetable oil (I use rapeseed)
1 egg yolk
8 tbsp (1/2 cup) mayonnaise
2 tbsp rice wine vinegar
1 tbsp lemon juice, freshly squeezed
1 tbsp Worcestershiresauce
1 tbsp shallots
1 tbsp parmesan, grated
1/2 tsp sweet German mustard (has a bit of spice)
zest of a lemon (use organic if zesting)
chèvre (goat’s cheese), crumbled
tiny croutons (the smaller the better, make your own for the best taste)
Cut the lettuce into eight wedges and place in a tight-lidded container. Freeze for 1-2 hours before serving.
Blanch the garlic cloves in boiling water for three minutes. Combine them with all the other ingredients for the dressing (except salt and pepper) in a small food processor or with a handheld blender. (Or whisk by hand, but then you must finely mince the garlic and shallot.) Season with salt and pepper. This can be prepared in advance, just put it in the fridge for a while.
To serve, pour the dressing on top of the lettuce, and top with crumbled goat’s cheese and a small handful of croutons.