Charred lettuce with pepper dressing
Everything is alive and there is plenty of fresh produce to choose from. Green leaves like spinach and lettuce team perfectly with the lighter and simpler dishes we want to cook in the summertime. Strawberries and raspberries are bursting with flavour at this time of the year. The tangy rhubarb can be used in both sweet and savoury dishes.
ingredients (10 servings)
2 heads romaine lettuce
100g r
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ed cabbage
10 pimientos de Padron peppers 2 red chillies
1 bunch of coriander 4 sprigs of mint
2 limes
2 garlic cloves
2dl olive oil 100g walnuts salt
black pepper
method
Deseed the peppers and chillies. In a blender mix together with coriander, mint, garlic and olive oil (save half a chilli and some herbs for garnish). Blend until smooth. Season with salt and juice from one lime. Roughly chop the walnuts and toast in a pan on medium heat until lightly browned and season with salt. Thinly slice the cabbage on a mandolin. Cut the lettuce down the middle. Pan fry cut-side down on high heat until the surface is charred. It’s important that the lettuce is still crispy and al dente. On a serving plate, add the lettuce and red cabbage, spoon the dressing on top, sprinkle some walnuts, sliced red chilli and garnish with some of the herbs.