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.
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.
Put the onion slices in a bowl and cover with the lemon juice (this will make their strong favour less intense); set aside.
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.
Slice the orange segements in half lengthways, and add to the platter, dotting them between the lettuce halves. Strain the onions.
Spoon over some of the dressing and scatter over the onions. Serve with the remaining dressing on the side.
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