What's in the Chelsea Salad

Gordon Ramsay's wife Tana is bidding for fame as the designer of a dish to rival the Caesar and Waldorf. Here's how to make her Chelsea salad...

Ingredients:
Baby gem leaves
Grilled dried apricots
Toasted pine nuts
Dolcelatte
Olive oil
75 ml of freshly squeezed orange juice
Sea salt and freshly ground pepper

Method
1. Slice dried apricots in half and grill on a skillet
2. Lightly toast the pine nuts
3. Dice the dolcelatte
4. Blend the orange juice with 100ml of olive oil
5. Blend 50ml of toasted pine nuts with olive oil, salt and pepper
6. Cut the lettuce leaves into 20cm pieces and dry
7. Dress the lettuce with the citrus vinaigrette and add the apricots
8. Arrange in a bowl, scatter the dolcelatte and drizzle over the pine nut purée