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Charred baby gem and orange salad with mustard and poppy seed dressing recipe
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7 ratings
A light, fresh salad of charred baby gem lettuce with juicy orange, crisp red onion and a warming mustard dressing. A great way to add some colour and crunch to your spread. You could even try grilling the lettuce on the barbecue if dining al fresco. See method
Ingredients
- 1/2 red onion, finely sliced
- ½ lemon, juiced
- 3 baby gem lettuces, halved lengthways
- 1 tbsp olive oil
- 2 oranges, pith removed and broken into peeled segments
For the dressing
- 1 garlic clove, crushed
- 3 tbsp cider vinegar
- 3 tsp Dijon mustard
- 1 tbsp clear honey
- 175ml (6fl oz) olive oil
- 1 tbsp poppy seeds
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
665kj
161kcal
8%
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Fat
16g
23%
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Saturates
2g
11%
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Sugars
5g
5%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 5.3g
Protein 1.6g
Fibre 1.7g
Method
- To make the dressing, combine the garlic, vinegar, mustard and honey in a bowl. Season with a pinch of salt, then add the oil in a steady stream, whisking continuously until combined. Stir in the poppy seeds and set aside.
- Put the onion slices in a bowl and cover with the lemon juice (this will make their strong favour less intense); set aside.
- Preheat a griddle pan over a high heat. Lightly brush the lettuce halves with oil and season with sea salt and freshly cracked black pepper. Cook in batches (if needed), cut-side down over a high heat for 2-3 minutes, or until charred. Remove the lettuce from the pan and arrange on a serving platter.
- Slice the orange segements in half lengthways, and add to the platter, dotting them between the lettuce halves. Strain the onions.
- Spoon over some of the dressing and scatter over the onions. Serve with the remaining dressing on the side.
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