Grilled Iceberg Lettuce with Capers
This recipe takes the humble iceberg lettuce and puts it over an open flame, creating a smoky flavour that pairs so well with the fresh crunch of the lettuce, the creamy tang of the dressing and the zesty crunch of the capers. This is most definitely a showstopper and is the perfect thing to make when having friends over for a barbecue, or to fancy up a Friday night pizza party.
Ingredients 12
Salad
2 tbsp capers
olive oil, for cooking
1 iceberg lettuce, outer leaves removed, cut into 8 wedges, core left intact
50 g parmesan cheese, grated
50 g pangrattato
fresh flat-leaf parsley, chopped, to garnish
The Goat Dressing
80 g goat’s cheese, soft, crumbled
100 g Greek yoghurt
3 tbsp olive oil
Pinch salt
1 tsp lemon zest
1 tbsp dill, heaped, finely chopped
1⁄2 garlic clove, finely grated
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Method 8
To Make The Dressing
Put the and in a small mixing bowl and use a fork to break down the cheese and slowly work it into the yoghurt.
Once combined, add the , a little at a time, stirring well after each addition to ensure the dressing doesn’t split. Add the , , and , and stir to combine.
Fry The Capers
To fry your , heat a good inch of olive oil in a small saucepan over a medium heat. Pat the capers dry using a paper towel or tea towel (dish towel), then carefully add them to the hot oil and step back – they will release water at first, which can cause the oil to splatter.
Cook in the hot oil, shaking the pan regularly, for approximately 2–3 minutes, until they bloom and turn golden brown. Remove from the hot oil with a slotted spoon and lay in a single layer on a paper towel to absorb excess oil. Set aside until ready to use.
Char Your Lettuce Using One Of The Following Methods
Remove any limp, outer leaves from the , then cut into eight wedges, leaving the core intact so the leaves stay together.
Hot pan or barbecue: Heat a barbecue, chargrilll pan or stainless-steel frying pan over the hottest heat. Brush the cut sides of the with a lick of oil and then put them on the hot surface, cut-side down. Keeping an eye on it (you want it to lightly char but not overcook), use tongs to turn each wedge as the underside starts to blacken.
Open flame: Using tongs, hold each wedge over the open flame on your gas stove, turning until the cut sides are slightly charred.
Arrange the wedges on a plate. Drizzle with the dressing then top with , and . Garnish with herbs.
Jessica Prescott's tips
For pangrattato, use 100 g (3 1/2 oz) panko crumbs or 1 slice of stale sourdough blitzed into breadcrumbs. Combine in a mixing bowl with 1–2 tablespoons olive oil, 1 teaspoon crushed garlic, 1 teaspoon flaky sea salt. Place a large frying pan over a medium–high heat. Place half the bread in the bottom of the hot frying pan and cook for 2 minutes or until golden brown, tossing every 30 seconds or so (more frequently as the breadcrumbs start to brown). Transfer to a plate and repeat. Once cool store excess breadcrumbs in an airtight container.
