- 1 free-range egg
- 1 t Dijon mustard
- 1 T lemon juice
- 1⁄3 cup sunflower oil
- Sea salt and freshly ground black pepper, to taste
- 6-8 baby cos or gem lettuces
Mix all the ingredients together, except the lettuce, until combined.
Discard any damaged or coarse outer lettuce leaves, then slice lengthways. Trim the ends, taking care to leave the leaves intact. Place on a platter and drizzle over the dressing.