Delicious with sliced cold beef and new potatoes.
|2 baby gem lettuces|
|4 spring onions|
|4 tbsp peas (fresh are better when in season)|
|olive oil for dressing|
|2 tbsp crème fraiche|
|1 tbsp horseradish sauce|
|2 sprigs mint|
Step by step
- Half the radishes lengthways, rip the leaves off the lettuce and slice the spring onions. Put them all in a large bowl or on a platter, add the peas and dress with a little olive oil, season and combine well.
- Stir together the crème fraiche and horseradish sauce and drizzle over the salad. Tear the mint leaves and scatter over.