Charred lettuce with boiled eggs, anchovies and parmesan crisps

Charred lettuce with boiled eggs, anchovies and parmesan crisps

This little gem lettuce dish is a bit like a ‘deconstructed’ caesar salad, but it’s not fussy and very easy to prepare. The charred lettuce adds a smoky savouriness which contrasts wonderfully with the leaves’ fresh crunch.

Charred lettuce with boiled eggs, anchovies and parmesan crisps

Go beyond the side salad with more delicious lettuce recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

This little gem lettuce dish is a bit like a ‘deconstructed’ caesar salad, but it’s not fussy and very easy to prepare. The charred lettuce adds a smoky savouriness which contrasts wonderfully with the leaves’ fresh crunch.

Go beyond the side salad with more delicious lettuce recipes.

Nutrition: Per serving

Calories
243kcals
Fat
21g (3.9g saturated)
Protein
13g
Carbohydrates
1g (1g sugars)
Fibre
0.6g
Salt
2.3g

Ingredients

  • 1 banana shallot, finely sliced into rings
  • 30ml red wine vinegar
  • 30g caster sugar
  • 4 medium free-range eggs
  • 25g parmesan, finely grated
  • 3 tbsp mayonnaise
  • Dash vegetable oil
  • 2 baby gem lettuces, quartered lengthways
  • 12 anchovy fillets in oil, drained
  • ½ bunch chives, finely chopped
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Method

  1. Heat the oven to 180°C fan/gas 6. Put the shallot rings in a small pan with the vinegar, sugar, 30ml water and a pinch of salt. Bring to the boil, then take off the heat and set aside. Bring another pan of water to the boil, then add the eggs and cook for 6½ minutes. Drain and transfer to a bowl of iced water to halt the cooking process.
  2. Line a baking tray with baking paper, then spread out 15g of the parmesan into an even layer, around 5mm thick. Cook in the oven for 4-5 minutes until melted and golden. Leave to cool, then snap into smaller shards. Mix the remaining parmesan with the mayonnaise, then loosen the mayo with 3-4 tsp of the pickling liquid from the shallots.
  3. Heat a large frying pan over a high heat with a dash of oil and, once smoking hot, add the lettuce wedges cut-side down. Char each quarter on both of the cut sides until golden brown and a little wilted but still holding their shape (about a minute each side).
  4. Spoon some of the parmesan dressing onto a platter, then top with the charred baby gem wedges. Carefully peel and break the eggs in half with your hands and dot them in amongst the lettuce. Drape with the anchovies and scatter over the pickled shallots, then finish with the parmesan shards and chopped chives.

Nutrition

Calories
243kcals
Fat
21g (3.9g saturated)
Protein
13g
Carbohydrates
1g (1g sugars)
Fibre
0.6g
Salt
2.3g

delicious. tips

  1. If serving this salad at a barbecue, cooking the lettuce over coals gives it an extra smoky flavour. Toss the quartered gems in a very small amount of oil, then cook cut-side down for just a few minutes on the grill until nicely charred.

     

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