Griddled lettuce with a sharp Caesar-inspired dressing is a firm favourite in our house and the perfect accompaniment to your summertime BBQ or served as a delicious main.
Add 2 whole eggs, 1 egg yolk, the Dijon mustard, pinch of salt and pepper and the olive oil to the food processor. Blend the mixture until it emulsifies (depending on how big the eggs are you may need to add more oil), this can take a few minutes.
Once thickened, add the anchovy fillets, crushed garlic, most of the parmesan cheese (save some for garnish at the end) and squeeze of lemon and pulse a couple of times to incorporate.
Halve the gem lettuce lengthways and brush the mixture liberally over the cut side (pushing it into the crevices). Once done, heat a pan until hot, add a splash of olive oil and lay the lettuce dressed side down – don’t move them!
Leave to cook for 3-5 minutes until a crust has formed, and then carefully slide a spatula/fish knife under and turn over for one more minute. Serve two halves per person on plates charred side up, drizzle a little more sauce over the top and finish with a few grates of parmesan.
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