Last Updated on March 20, 2024

Start to finish: 20 minutes
Servings: 6

For the dressing:
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
½ teaspoon minced garlic
1/4 cup heavy cream
1/4 cup extra virgin olive oil

 For the salad:
4 heads butter lettuce or 2 large heads Boston lettuce, separated into leaves, washed and spun dry
1 1/2 cups cherry tomatoes, halved
1 1/2 cups thinly sliced seedless cucumber
1/3 cup thinly sliced scallion
1/3 cup pepitas, or toasted sunflower seeds

Make the dressing:
Whisk together the vinegar, mustard, salt, and pepper in a small bowl until the salt has dissolved. Add the garlic and gradually whisk in the cream followed by the oil.

Make the salad:
Separate the larger lettuce leaves from the smaller leaves and on each of 6 chilled plates arrange the lettuce, starting with the larger leaves first on the outside in a circle, and then adding the smaller leaves in smaller concentric circles until each salad resembles a flower. Scatter the cucumber slices, tomato halves, scallion, and sunflower seeds on top of each salad and drizzle with the dressing.