Charred baby gem and orange salad with mustard and poppy seed dressing recipe
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- Serves 6
- 17 mins to prepare and 3 mins to cook
- 161 calories / serving
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
Each serving contains
- Energy
- 665kJ 161.0kcal
- Fat
- 16g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.3gProtein 1.6gFibre 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 lemonjuice (this will make their strong favour less intense); set aside.
- Preheat a griddle pan over a high heat. Lightly brush the lettucehalves 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.
- See more Salad recipes
