Charred baby gem and orange salad with mustard and poppy seed dressing

Charred baby gem and orange salad with mustard and poppy seed dressing recipe

1 rating

A light, fresh salad of charred baby gem lettuce with juicy orange, crisp red onion and a warming mustard dressing. A great way to add some colour and crunch to your spread. You could even try grilling the lettuce on the barbecue if dining al fresco. See method

  • Serves 6
  • 17 mins to prepare and 3 mins to cook
  • 161 calories / serving
  • Healthy

Ingredients

  • 1/2 red onion, finely sliced
  • ½ lemon, juiced
  • 3 baby gem lettuces, halved lengthways
  • 1 tbsp olive oil
  • 2 oranges, pith removed and broken into peeled segments

For the dressing

  • 1 garlic clove, crushed
  • 3 tbsp cider vinegar
  • 3 tsp Dijon mustard
  • 1 tbsp clear honey
  • 175ml (6fl oz) olive oil
  • 1 tbsp poppy seeds

Each serving contains

  • Energy

    665kj
    161kcal
    8%
  • Fat

    16g 23%
  • Saturates

    2g 11%
  • Sugars

    5g 5%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 5.3g Protein 1.6g Fibre 1.7g

Method

  1. To make the dressing, combine the garlic, vinegar, mustard and honey in a bowl. Season with a pinch of salt, then add the oil in a steady stream, whisking continuously until combined. Stir in the poppy seeds and set aside.
  2. Put the onion slices in a bowl and cover with the lemon juice (this will make their strong favour less intense); set aside.
  3. Preheat a griddle pan over a high heat. Lightly brush the lettuce halves with oil and season with sea salt and freshly cracked black pepper. Cook in batches (if needed), cut-side down over a high heat for 2-3 minutes, or until charred. Remove the lettuce from the pan and arrange on a serving platter.
  4. Slice the orange segements in half lengthways, and add to the platter, dotting them between the lettuce halves. Strain the onions.
  5. Spoon over some of the dressing and scatter over the onions. Serve with the remaining dressing on the side.

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