This dish takes little gem lettuce in an unexpected direction, grilling it quickly over high heat to create a contrast between smoky charred edges and a crisp, cool core. The key is to keep the heat high and the cooking time short so the lettuce sears rather than wilts.
Make sure your grill pan is properly hot before you begin, and coat the cut sides lightly with oil to prevent sticking.
The saffron dressing, with its golden hue and gentle depth, brings a fragrant richness that complements the char without overpowering the freshness of the greens. An ideal side for both lamb and fish, and an easy addition to an Easter menu.
Ingredients
- Serves 6
- Pinch of saffron strands
- 1 egg yolk
- ⅓ cup mild olive oil, plus extra for coating lettuce
- Juice of ½ lemon
- 1 garlic clove, crushed
- Salt and black pepper
- 3 little gem lettuces, halved lengthwise
The Homes & Gardens method
1. To make the saffron dressing, place the saffron in a small bowl and pour over 2 tablespoons of boiling water. Let it steep for 10 minutes.
2. In a separate bowl, whisk the egg yolk. Slowly start adding the olive oil, a little at a time, whisking continuously until about half is incorporated.
3. Add the lemon juice and continue whisking in the remaining oil.
4. Stir in the saffron water and crushed garlic. Add a little more water if needed to thin the mixture to a dressing consistency. Season with salt to taste.
5. Char the lettuces. Lightly coat the cut sides of the little gem halves with olive oil.
7. Heat a grill pan over high heat until smoking.
8. Place the lettuces cut-side down and cook for 1–2 minutes until charred. Flip and char the outer sides for another minute or two.
9. Transfer to a serving platter (we love the classic simplicity of this Juliska Berry & Thread serving platter from Wayfair), season with salt and pepper, and drizzle with the saffron dressing. Serve any extra dressing on the side.
Serve warm and be sure to supply plenty of extra dressing on the side. It makes a chic addition to any spring table (charred little gem is very on trend) and pairs especially well with simple grilled meats or fish.
