Charred baby gem and orange salad with mustard and poppy seed dressing recipe

Name: Charred baby gem and orange salad with mustard and poppy seed dressing
Yield: Serves 6
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; 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

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

Shop your ingredients

Tesco Red Onions Loose
Aldi Price Match
1/2 red onion, finely sliced
£0.20
£0.95/kg
Tesco Lemons Each
½ lemon, juiced
£0.37
£0.37/each
Tesco Little Gem Lettuce Twin Pack
Aldi Price Match
3 baby gem lettuces, halved lengthways
£0.77
£0.38/each
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Oranges Each
2 oranges, pith removed and broken into peeled segments
£0.35
£0.35/each
Tesco Garlic 4 Pack
Aldi Price Match
1 garlic clove, crushed
£0.87
£0.22/each
Tesco Cider Vinegar 350Ml
3 tbsp cider vinegar
£1.55
£4.43/litre
Tesco Dijon Mustard 185G
Aldi Price Match
3 tsp Dijon mustard
£0.45
£2.43/kg
Tesco Squeezy Clear Honey 340G
1 tbsp clear honey
£1.19
£3.50/kg
East End Poppy Seeds 100G
90p Clubcard Price
(£9.00/kg)
Offer valid for delivery from 03/09/2026 until 10/11/2026
1 tbsp poppy seeds
£1.00
£10.00/kg

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.