ingredients (10 servings)
2 heads romaine lettuce
100g r
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.