Chevil Oil

1. To make the chervil oil, blanch the herbs in boiling water for 30 seconds and plunge in an ice bath, squeeze out excess moisture and add to the blender with oil. Blend on high for 10 minutes until the oil slightly heats.
2. Strain oil through muslin cloth and sieve leaving overnight refrigerated to extract the most intense flavour. Strain into a bottle and keep in the fridge.

Caesar Dressing

1. For the caesar dressing mix eggs, mustard, anchovy, garlic, vinegar together then slowly pour in oil until thickened,
2. Next mix in remaining ingredients adding some water if mix thickens too much, we’re looking for a mixture that’s isn’t too thick that is will not pipe easily but will still hold its shape.
3. Pour into a piping bag and refrigerate.

Hazelnut Crumb

1. Toast hazelnuts in the oven for 8-10 mins at 170 degrees until lightly browned.
2. While nuts are cooling blended bread into small breadcrumbs, we use our day old house focaccia here for more flavour.
3. Once nuts have cooled, blend to mostly a fine crumb leaving some larger pieces for texture. Add breadcrumbs and nuts together in a pan with the oil, garlic and cook for a further 5 minutes. Mix well and add lemon rind and salt and pepper to taste.

Serving

1. To plate the dish, wash gem and cut in half removing bottom stem, pipe caesar dressing between layers of lettuce to ensure fully coated.
2. Add an extra layer on top of leaves, you want this to be overdressed essentially.
3. Add herb oil to leaves and grate parmesan liberally over leaves. Cover gem with hazelnut crumb and plate, To finish add herbs and wedge of lemon to plate.