Griddled Baby Gem Salad with Toasted Hazelnuts and Pecorino | DonalSkehan.com, Giddled baby gem takes the humble leaf to a whole new level!
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Griddled Baby Gem Salad with Toasted Hazelnuts and Pecorino

August 31

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.


  • serves Serves 2
  • time 20 mins


  1. 1. For the dressing combine all the ingredients in a jar, cover with a lid and shake until combined.
  2. 2. Place a large griddle pan over a high heat and brush the lettuce halves with a little oil and season. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.
  3. 3. To serve place the baby gem on a serving platter, drizzle with the dressing, scatter with the hazelnuts and sprinkle over some of the pecorino shavings.

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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

You'll Need

Small jar with lid

Griddle pan


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