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Chargrilled leaves with burnt lemon dressing
Serves 6 Starters and mains
Ingredients
- 2 heads red chicory, halved lengthways
- 2 heads white chicory, halved lengthways
- 4 baby gem lettuces, halved lengthways
- olive oil, for brushing
- 2 red chillies, deseeded and finely chopped (optional)
- crusty bread, to serve
For the dressing
- zest of 1 unwaxed lemon
- 100ml buttermilk
- 1tbsp mayonnaise
- 1tbsp extra virgin olive oil
- 1 small garlic clove, crushed
- pinch of caster sugar
Method
Preheat the barbecue for direct grilling. For the dressing, finely zest the lemon into a bowl and add the buttermilk, mayonnaise, oil, garlic and sugar. Whisk together until thickened. Halve the lemon and place cut-side down on the grill for 2-3 minutes until lightly charred and caramelised. Set aside to cool. Once the lemon is cool enough to handle, squeeze the juice into the bowl with the dressing, whisk to combine and season to taste.
For the salad, brush the chicory and baby gems with a little olive oil and lay cut-side down on the grill. Cook the baby gems for 2-3 minutes on each side and the chicory for a couple of minutes longer – the leaves should be charred and starting to wilt but still have crunch. Cut the roots from the baby gems and chicory, separate into individual leaves and put into a bowl. Pour over the dressing and toss to coat. Scatter over the chopped chillies and serve with crusty bread.
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