Grilled gem lettuce with pine nuts, crispy bacon and a caesar dressing

Grilled gem lettuce with pine nuts, crispy bacon and a caesar dressing

Grilled baby gem, have I gone mad?

You have to give this a try. Grilling adds flavour to your lettuce, softens the edges and warms it a little. Serve it with some pine nuts and crispy bacon bits for taste and texture and add a home made caesar dressing and you have something of beauty.

Cooking surfaces

Cast Iron Grid

BBQ Temperature

200°C

Ingredients

  • 2 baby gem lettuces, halved or quatered
  • 4 rashers of streaky dry cured smoky bacon (none of that supermarket rubbish pumped full of water)
  • 2-3 tbsp pine nuts

For the dressing

  • 6 tbsp mayonnaise
  • Juice of 1/2 a lemon
  • 2 anchovy fillets
  • 50g grated parmesan cheese (finely grated)
  • 1/2 clove garlic, crushed

Equipment

  • Non stick pan – I use the amazing Tefal Ingenio stainless pans.

Method

To make the caesar dressing

  1. Chop your anchovy fillets finely and add to the mayonnaise.
  2. Add all the other ingredients and mix together.

To cook the gem lettuces, bacon and pine nuts

  1. Setup your Egg for a direct cook at 200°C with your cast iron searing grids.
  2. Add your frying pan to the Egg and add some olive oil and the bacon chunks. Let them cook for about 7 or 8 minutes.
  3. Halve your gem lettuces and drizzle with olive oil.
  4. Place them cut side down onto the cast iron grid. Griddle for about 4 or 5 minutes to add some colour.
  5. Add your pine nuts to the bacon.
  6. Turn your gem lettuces.
  7. Cook for a further 4-5 mins.
  8. Remove everything from the Egg.
  9. Drain the bacon and pine nuts.
  10. Serve the lettuces with the caesar dressing and top with the bacon and pine nuts.

1 Comment

  1. Neil

    Did this today for lunch but substituted cashews for pine nuts and used a cheap Ebay cast iron skillet that was originally bought for use as a drip pan.

    Quick and easy to do, very tasty. Will be doing again

    Reply

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