Ingredients

• 100 g pistachios
• 9 lettuce hearts
• 6 spring onions
• 2 eggs
• apple cider vinegar
• rustic mustard
• extra virgin olive oil
• salt

To prepare the hearts of lettuce and red onions with mustard mayonnaise and pistachios, briefly toasted the pistachios in a pan over medium heat, stirring them often.
Gather in the glass of the immersion blender the eggs, 30 g of vinegar (about 3 tablespoons), 1 spoonful of mustard, a pinch of salt and blend by adding 250 g of oil.
Divide half onions lengthwise, grease them with oil and roast them on the hot grill for a couple of minutes per side.
Cut the lettuce hearts in wedges, arrange them on the plates, add the grilled spring onions, season with the mustard mayonnaise and finish with the pistachios.

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