A rather simple recipe that only takes a matter of minutes to prepare and results in a unique and smokey salad- if you could call it that. Baby gem lettuce charred on a BBQ or inside on a griddle pan is a thing of beauty and well worth the gamble. Drizzled with a sharp creamy dressing and garnished with salty pecorino and toasted hazelnuts, it makes for a decent supper or an alternative side dish.
1 tbsp olive oil
4 baby gem, halved lengthways
For the dressing:
4 tbsp mayonnaise
1 tsp Worcestershire sauce
1 garlic clove, finely minced
2 tsp white wine vinegar
2 tsp chives, finely chopped
2 tsp pecorino cheese, finely grated
To serve:
25g toasted hazelnuts, roughly chopped
Pecorino cheese, shavings
Small jar with lid
Griddle pan