500g Extra Virgin Olive Oil
3g fine salt
In a pot, gently warm the Extra Virgin Olive Oil. When the oil reaches 80C, empty it in a blender with the rest of the ingredients and blitz for 2 min.
Strain through a strainer lined with a cheesecloth without pressing and leave in the fridge until completely strained. You can preserve in small sealing bags and keep in the freezer for up to 7 days. For the mascarpone sauce Ingredients 50g buttermilk (or butter) 30g water 300g mascarpone cheese 4.5g sea salt 3g garlic, finely chopped 5g chives oil 15g lemon juice, strained Method
In a pot, melt the buttermilk over low heat. Add water and bring to boil.
Remove from heat, add mascarpone and fleur de sel, whisking constantly.
Put the mixture in a blender. Add garlic, chives oil and lemon juice and mix well. Pass through a strainer to remove any bits.
You can keep the sauce in a squeeze bottle or a jar for up to 2 days in the fridge.
Ingredients ½ head iceberg lettuce
Extra Virgin Olive Oil
Xeres vinegar 125g
Mascarpone sauce 250g
Crumbled 80g spring onion
Finely chopped 12g dill
Finely chopped 12g chives oil
Season lettuce with fine salt, pepper and olive oil and grill on the barbeque or on a griddle pan, until soft and charred from all sides. Do not overcook as it needs to remain crunchy!
To serve Put the lettuce in a big plate. Season with fleur de sel and xeres vinegar evenly in-between all layers.
Add mascarpone sauce, feta cheese and spring onion, in-between all layers.
Garnish with dill and chives oil.