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Griddled little gem, almond & herb salad

Griddled little gem, almond & herb salad

By Amelia Mitra
10’ Prep time
5’ Cook time
15’ Total time
208 Calories
6 Serving

Summary

Cooking the lettuce isn’t vital, but sealing it this way gives it an appealing colour and enhances its flavour.
Amelia Mitra 0 Followers

Step by Step

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Step 1

Chop the almonds and mix in a bowl with the garlic, parsley, most of the dill, 6 tbsp of the oil, vinegar, sugar and plenty of seasoning.
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Step 2

Cut each lettuce into quarters and brush the cut sides with the remaining 1 tbsp oil.
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Step 3

Heat a frying pan or griddle pan and cook the lettuce wedges until taking on good colour, but still crisp in the middle.
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Step 4

Transfer to a serving plate, spoon over the dressing and scatter with any remaining dill fronds to serve.

Ingredient

  • Olive oil
    Olive oil
    7 tbsp
  • Blanched almonds
    Blanched almonds
    50 grams
  • White wine vinegar
    White wine vinegar
    1 tbsp
  • Little gem lettuce
    Little gem lettuce
    3
  • Flat leaf fresh parsley
    Flat leaf fresh parsley
    25 grams
  • Garlic clove
    Garlic clove
    1
  • Sugar
    Sugar
    0.25 tsp
  • Dill
    Dill
    20 grams

Nutrition Facts

View nutrition facts
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