1 bunch radishes
2 romaine hearts
1 handful dill
1 handful chervil
0.5 dl (0.2 cup) sea salt flakes
Juice of 2 limes
2 tablespoons liquid honey
3 tablespoons cold pressed rapeseed oil
1 tablespoon finely chopped onion
Freshly ground black pepper
Optional: flakes of parmesan cheese
Grate or cut the fennel and radishes into thin slices. Place the mix into a bowl of cold water and ice cubes for about 15–20 minutes (or a few hours in the refrigerator). Cut the romaine heart into wedges, length-wise. Drain the lettuce and greens thoroughly just before serving.
Pound the dill, chervil and salt in a pestle and mortar and enjoy an aromatic herbal salt. Tip: excess herbal salt can be stored in the refrigerator for a few days and can be sprinkled on top of open sandwiches, soups or croutons.
Mix the honey, freshly squeezed lime juice and rape-seed oil together. Add onion and season to taste with a dash of pepper. Arrange the lettuce attractively on a large serving platter or smaller plates. Top with crispy greens, drizzle with dressing and a sprinkle of herbal salt. Finish the salad with flakes of parmesan cheese and serve immediately.