This salad is nice and crunchy with a good kick of horseradish. The herb mix is up to you; add or subtract your leaves and herbs as you choose, just as long as it remains fairly delicate.
Time 30 minutes, plus resting
½ head of iceberg lettuce 3 tbsp grated fresh horseradish 3 tbsp mascarpone 2 tbsp water 1 lemon, juiced salt flakes and white pepper, to season 1 cup picked watercress 1 cup picked round mint 1 cup picked flat-leaf parsley ½ cup chives, cut into 2cm lengths ½ cup picked chervil ½ cup picked dill 1 lemon delicate extra-virgin olive oil, for dressing salt flakes and black pepper, to season
Remove the core of your iceberg, cut it in half and submerge in water. Let it sit for about 20 minutes, remove, and sit it cut-side down to strain over a rack in the fridge.
Combine the horseradish and mascarpone in a small bowl. Add the water to thin it out and then season the mix with lemon and salt and pepper. You want your dressing to be thick yet still runny. It should have a sharp kick and good lemony tang. (If you make this ahead, it tends to thicken up, but you can just add a little more water to get the right consistency back.)
Make sure your iceberg is dried out, then cut it into two wedges and lay it on a plate so it’s sitting flat. Pour the dressing over the iceberg, making sure it goes between all the leaves.
Combine all of your herbs in a bowl and mix them together. Season them ever so gently and dress with just a splash of oil and lemon. You want to be as delicate as possible here to maintain the integrity of the herbs. Pile this herb mix on top of the iceberg. Serve immediately.