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Friday 1 February 2019

Griddled Little Gem with Grapes, Shaved Pecorino and Pecorino and Mint Dressing

For the dressing finely grate some pecorino cheese into a container and add a good glug of extra virgin olive oil, some good quality vinegar (I used sherry vinegar), and chopped mint leaves.
Season and leave for the flavours to mingle.
Half or quarter your little gem, depending on size and cut off any tough stem.
Lightly toss in rape seed oil (don't use olive oil as it will go bitter when cooked).
Heat the griddle pan to a very high heat and place the lettuce on to cook.
Once the lettuce has cooked on one side flip to the other, rotate to cook on all sides.
You want griddle lines on the lettuce and for it to be wilted and cooked on the outside but still cold and crisp in the centre.
Place on a plate with halved black grape and pecorino shavings.
Drizzle with the dressing and serve.