Lettuce heart and little leaf salad

Method

1 Make the dressing close to the time of serving in order to avoid it separating; it should be the consistency of a thin mayonnaise. Whisk the egg yolk with the mustard in a bowl, then slowly whisk in 100ml avocado oil a few drops at a time to begin with until the dressing emulsifies. Add a squeeze of lemon juice. 

2 Trim the base of the lettuce hearts and endive, discarding any damaged outer leaves. Cut the red endive and red Little Gem heart into quarters or thin segments and slice the green Little Gem hearts across. Gently toss these in a bowl with a tablespoon of lemon juice, 2 tablespoons of avocado oil and a little salt, and arrange on a large serving plate. Place a few pinches of sprouts here and there. Drizzle over about two-thirds of the dressing, reserving the rest for another use. Scatter over the pea shoots, micro herbs and radishes.