[American] How to cook Crisp-head lettuce, tomato and grains

Ingredients

• 50 g (1¾ oz/¼ cup) mixed (white, black and red) quinoa
• juice of ½ lemon
• dash of olive oil
• 45 g (1½ oz/1½ cups) watercress sprigs
• 4 kale leaves, stems removed
• 1 iceberg lettuce
• 250 ml (9 fl oz/1 cup) Green goddess dressing (see below)
• 2 soft-poached eggs, or soft-boiled eggs (peeled and cut in half)
• dill sprigs, to garnish

• 4 extremely ripe roma (plum) tomatoes, cored and cut in half lengthways
• 1 tbsp olive oil
• ½ tsp freshly ground black pepper
• 1 tsp coarse sea salt
• 1 tsp caster (superfine) sugar
• 2 thyme sprigs, leaves picked
• 1 garlic clove, crushed

• 1½ tbsp sherry vinegar
• 2 tsp honey
• 2 tsp mustard
• 1½ tbsp canola oil
• 1½ tbsp extra virgin olive oil
• ½ tsp sea salt
• ½ tsp sugar

• 250 ml (9 fl oz/1 cup) canola or vegetable oil
• 50 g (1¾ oz/¼ cup) wild rice

• 4 garlic bulbs, separated into individual cloves then  peeled
• 500 ml (17 fl oz/2 cups) extra virgin olive oil

• 250 g (9 oz/1 cup) sour cream
• 125 g (4½ oz) watercress, large stems removed
• 2 tbsp small capers, drained and rinsed of brine
• ¼ batch of Garlic confit
• 25 g(1 oz/½ cup) thinly sliced chives
• 3 tbsp thinly sliced tarragon (NOT chopped, as this will bruise the leaves)
• 30 g (1 oz/½ cup) thinly sliced dill
• 3 tbsp thinly sliced flat-leaf (Italian) parsley
• juice of 2 lemons
• 200 ml (7 fl oz) buttermilk

Directions