Charred Baby Gem, watercress & bacon salad
- Tom Kerridge
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Serves 4 - 6
More effort
Prep: 10 mins
Cook: 5 mins - 8 mins
A star rating of 4 out of 5.1 ratingRate
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Lightly char lettuce leaves with a blowtorch and drizzle with lemon dressing for an unusual side dish that pairs perfectly with fish pie
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
3 Baby Gem lettuces
quartered
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4 tbsp olive oil
-
100g bacon lardons
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2-4 tbsp lemon juice
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100g bag watercress
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Nutrition: per serving (6)
- kcal105
- fat9g
- saturates2g
- carbs2g
- sugars2g
- fibre2g
- protein4g
- salt0.6g
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Method
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step 1
Brush the lettuce halves with 1 tbsp of the oil, then place on a baking tray and use a blowtorch to lightly char them all over. Heat the remaining oil in a frying pan, add the bacon lardons and fry until really crispy. Remove using a slotted spoon and drain on kitchen paper, leaving all the fat in the pan.
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step 2
To make the dressing, add the lemon juice to the pan with the bacon fat and stir, taste and season. Toss the lettuce, watercress and lardons together with the dressing in a large bowl, then arrange on a platter.
Recipe from Good Food magazine, March 2015
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A star rating of 4 out of 5.1 rating
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