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Lettuce cream


from »Flora« by  Nils Henkel


300 g lettuce leaves

75 g spinach salad

65 g sour cream

25 g rapeseed oil

1 pinch Xanthan

salt, white pepper




Clean and wash the lettuce, using the small heart leaves as a garnish. Blanch the lettuce and spinach salad in salted water for about a minute and rinse in ice water. Squeeze the lettuce well and puree very finely in a blender together with sour cream, rapeseed oil and a pinch of xanthan gum. Strain through a fine sieve as needed, season with salt and pepper and fill into a squeeze bottle.

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