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Grilled gem with a caesar dressing

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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.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 2 people
Course: Side Dish
Cuisine: American, British
Ingredients Equipment Method Video

Ingredients
  

  • 2 baby gem lettuce(s) halved or quartered
  • 4 rasher(s) streaky dry cured smoky bacon none of that supermarket rubbish pumped full of water
  • 2-3 tbsp pine nuts
For the dressing

Equipment

Grill Temperature

200C temp_icon

Surfaces

Cast Iron Skillet
Cast Iron Grid

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. Set up 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.

Video