• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 small head romaine, butterhead or red oak lettuce (or a mixture)
  • 1 generous handful pea shoots
  • 50g good quality Parmesan cheese, either thinly sliced or grated
  • Dressings:
  • 1 tbsp herb infused vinegar
  • 1/2 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sunflower oil
  • 1 tsp wholegrain mustard
  • 1/4 level tsp salt
  • 1 clove garlic, finely chopped


  1. Rinse lettuce leaves and dry well. (Arrange them in a single layer on a clean tea towel and roll them loosely in the towel.)
  2. If the lettuce leaves are large, tear them into bite-size pieces. Tumble the leaves and pea shoots into a salad bowl. (This should be done several hours ahead; cover bowl with cling film and chill until ready to serve, for a crunchy, cool salad.)
  3. Shake the dressing ingredients together in a jar until emulsified. Taste and adjust seasonings if necessary. Drizzle just enough dressing to coat salad lightly. Sprinkle parmesan cheese and serve immediately.

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