food, Recipes

Charred Lettuce Salad

Styling Brita du Plessis Photographs Sean Calitz


This easy recipe offers a delicious, nutritious contrast.

Ingredients

1 iceberg lettuce or 4 baby gem lettuces

1 fennel bulb

2 apples, sliced

1 small cucumber, sliced

2 cups chunky toasted ciabatta croutons

100g cremezola cheese

⅓ cup buttermilk

2T Italian white-wine vinegar

1T honey

Method

Slice the iceberg lettuce into quarters (or halves if you are using baby gem lettuces). Slice the fennel bulb lengthways into five millimetre-thick pieces.

Char the lettuce and fennel over a high heat on a Weber braai or using a grill pan.

Place the apple and cucumber slices on a large platter with the charred lettuce, fennel and croutons.

Blend the cheese, buttermilk, vinegar and honey to form a dressing and serve it drizzled over the salad. SERVES 2–4

 

Recipes and styling Brita du Plessis Photographs Sean Calitz

This recipe originally appeared in HL August 2015.

 

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