Iceberg lettuce with home-made mayonnaise

SERVES 8 PREP AND COOK TIME 20 MINUTES

2 egg yolks

1 large garlic clove, crushed

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1 cup (250ml) grape seed oil

2 tablespoons extra virgin olive oil

2 iceberg lettuces

1 tablespoon finely chopped chives

1 Whisk the egg yolks, garlic, mustard and lemon juice in a medium bowl until light and creamy.

2 Gradually add the grape-seed oil, a little at a time, whisking continuously until a thick mayonnaise forms.

3 Whisk in olive oil; season to taste with sea salt and freshly ground black pepper

4 Remove the stem and outer dark leaves from the iceberg. Slice the lettuce into 2cm rounds. Arrange on a serving platter, drizzle with the mayonnaise and sprinkle with the chives. Not suitable to freeze or microwave.