200 g shelled (or frozen) peas
100 g Craisins® dried cranberries
4 tablespoons cream cheese
½ bunch of chives
100 g lamb’s lettuce
Cook the peas in boiling, salted water. Cool them immediately after cooking to preserve their colour. Peel the raw grapefruit. Separate the segments.
Mix the Craisins® dried cranberries, peas and grapefruit segments in a bowl. Add the cream cheese and chopped chives. Season to taste. Wash the lamb’s lettuce.
Divide the lamb’s lettuce between 4 glasses and finish off with the remoulade. Garnish with Craisins® dried cranberries and refrigerate before serving.