Minted Iceberg Salad with Buttermilk Dressing – Ruth Pretty Catering

  (10 serves) INGREDIENTS1 cup fresh or frozen peas1 iceberg lettuce (cut into wedges)¼ cucumber (peeled, de-seeded and thinly sliced)30 mint leaves (shredded neatly)Buttermilk Dressing10 mint sprigs METHODBring a small pot of water to the boil and add peas. Blanch for 3-4 minutes, drain and refresh in a bowl of iced water till cold. To serve: Place a wedge of Iceberg lettuce into a glass tumbler. Sprinkle with 1 tablespoon peas. Top with 5-7 pieces cucumber and a second tablespoon of peas. Sprinkle with some shredded mint. Garnish with 2 snow peas and a mint sprig. Just prior to serving pour 1 tbsp (15mls) buttermilk over salad.   Honey Buttermilk Dressing  (makes 100 ml) INGREDIENTS1/3 cup buttermilk2 tsp manuka honey (warmed gently to a runny consistency)2 tsp finely chopped French tarragon leavesflaky sea saltfreshly ground black pepper   METHODInto a

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