By Kit Chapman
Cut the gherkins into julienne. Chop up the white flesh of the scallops into fine dice. Place in a bowl with the shallots and gherkins. Add the lemon juice, olive oil, salt and pepper.
Shape the mixture on to the centre of four plates as for a steak tartare. Make up the vinaigrette by thoroughly whisking all the ingredients together. Toss the salad leaves in the vinaigrette – the salad