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six to eight
Easy
By Rowley Leigh
Published 2018
A good butterhead lettuce, with a full, crisp heart, can also be used, preferably just broken into segments after removing the stalk.
Trim the green tops of the lettuce and remove any blemished outside leaves before cutting into 1cm (½in) wide ribbons down to the stalk. Soak briefly in a bowl of cold water, then spin-dry and place in a salad bowl.
Make the dressing by whisking the mustard, yoghurt, lemon juice and seasoning together in a bowl before adding the two oils.
Pod the peas and scatter them over the s
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