Grilled lettuce

Grilled little lettuce


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If you’ve never tried grilling lettuce then you're in for a treat – the edges have a lovely charred, smoky flavour, while the insides remain crisp and fresh. Use a firm lettuce like little gem, or hearts of romaine. There are so many ways to dress them, too; here are two cracking ideas.

To begin, set up your Big Green Egg for direct cooking with the Cast Iron Searing Grid
To make the blue cheese dressing, crush the garlic with a small pinch of salt in a pestle and mortar until creamy
Crumble the cheese into a bowl and add the garlic, along with the remaining ingredients (apart from the bacon). Whisk together until smooth, then season to taste with salt and pepper (the cheese will already be quite salty so you probably won't need much). Taste again and add a little more lemon juice if required
To make the caesar salad dressing, crush the garlic and anchovies in a pestle and mortar with a small pinch of salt. Grate in the Parmesan, add the yoghurt and lemon juice and mix well
Add 1 tbsp olive oil, mix to combine, then add the final tbsp of oil and mix again. Check the seasoning
Remove any tatty outer leaves from the lettuces and cut each into quarters. Rub each quarter with a little olive oil then season with salt and pepper. Grill until lightly charred, for about 1 minute on each side
If serving with the anchovy dressing, mix the lettuce through the dressing until well-coated and serve with an extra grating of Parmesan. If serving with the blue cheese dressing, simply arrange the lettuce on plates and pour the dressing over the top. Sprinkle with the chopped crispy bacon to serve
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