2 little gem lettuce heads, sliced in half lengthways
4tbsp extra virgin olive oil
Method
Put the red onion in a small bowl, pour the sherry vinegar over the top and set aside to marinate while you cook the pancetta or bacon.
In a small pan over a high heat, dry-fry the pancetta or bacon until crisp. Sprinkle the sweet pimentón over and add the honey. After 30 seconds, pour the sherry vinegar and onions over to deglaze the pan. Turn the heat off under the pan and leave to sit.
Heat a separate pan over a high heat until it is as hot as possible. Put the lettuce halves in the pan, cut-sides down, and cook for 1 minute, then drizzle the olive oil over and continue to fry for no longer than 1 minute. They will darken quite quickly without losing their raw texture.
Put the cooked lettuces on a serving platter, grilled-sides up, and season with a little salt. Pour the hot vinaigrette over the top to serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM SPANISH MADE EASY BY OMAR ALLIBHOY, PHOTOGRAPHY BY MARTIN POOLE (QUADRILLE, £22).
