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Gary Rhodes's Valentine's Day Menu - Asparagus and lambs lettuce salad

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Asparagus and lambs lettuce salad
with sweet lemon dressing.


Asparagus and lambs lettuce salad with sweet lemon dressing
Ingredients
Salad
Peeled, blanched & re-freshed asparagus spears x 4 (6 spears if too thin)
Handful of watercress sprigs.


Lambs lettuce leaves, washed (rocket can also be used)
Salt and pepper
Seasoned Sour cream.


Sweet citrus dressing
(Makes approximately 150ml ( pint)
(This dressing can be kept refrigerated in an airtight jar for several days)
50g (2oz) caster sugar
50ml (2 fl oz) water
juice of 2 lemons
1 strip of lemon zest
1 star anise
1 stick lemon grass, finely chopped
150ml olive oil
salt and pepper
For the dressing, boil together the sugar and water. Once the sugar has dissolved, add the lemon juice and zest, star anise and lemon grass. Simmer the syrup for several minutes. Remove from the heat and leave to infuse for several hours before straining. Once strained, whisk the olive oil into the liquid and season with salt and pepper.


Cut each asparagus spear in half, leaving a neat equal length cut
Season the asparagus and watercress with salt and pepper, adding some of the
Sweet citrus dressing
Scoop a heaped teaspoon of sour cream in the centre of a large bowl or medium plate. Place the 4-6 base halves in a horizontal fashion on top of the sour cream leaving a small gap between each. Arrange the tops with the point facing 6 0'clock on to of the bottom spears. Place the leaves on top and drizzle with extra lemon dressing

3:08pm Thursday 7th February 2008

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