Who said lettuce was an ingredient best served cold? Toss halved Little Gem lettuces straight onto a hot barbecue grill to sear– the frilly edge of the leaves char a little, while the centres soften slightly and steam – then toss with barbecued sourdough, parmesan shavings and a creamy, salty Caesar dressing.
Crispy barbecued lettuce with creamy Caesar dressing
Ingredients
8
servings
-
- 1
- 1
- 2 tsp
- 25 g
- 75 ml
- 6
- 2 tbsp
- 125 g
- 25 g
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Preparation
To make a dressing, put the egg yolk, crushed garlic, Dijon mustard, anchovies and lemon juice into a mini food processor and blitz until smooth. Slowly add the extra-virgin olive oil, continuing to blitz until you have a creamy dressing.
Halve the lettuce and put in a bowl for crunch and toss with the olive oil. Griddle the lettuce on a hot barbecue or griddle pan for 5-6 minutes, turning once, until smoky, lightly charred and starting to wilt.
Meanwhile, slice the sourdough baguette and brush the slices with a little oil. Barbecue or griddle for 2-3 minutes, turning once, until toasted.
Transfer the lettuce to a serving dish. Drizzle over the dressing and toss to coat the lettuce. Tuck in the toast and scatter over the parmesan shavings to serve.
