Warm little gem salad with ranch dressing

Warm little gem salad with ranch dressing

The difference in texture that comes with braising little gem is quite remarkable – once softened through gentle heat, it takes on a wonderful velvety quality.

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  • Serves4
  • CourseLunch
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins

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Ingredients

  • 4 little gem lettuces, ends trimmed, cut in ½ lengthways
  • 2 tbsp extra virgin olive oil
  • 50g unsalted butter
  • 2 clove/s garlic, crushed
  • 300ml chicken stock
  • 3 sprig/s thyme
  • 1 pinch chilli flakes
  • ½ lemon, juice
  • ½ x 100g pack Cheese & Shallot Croutons

Ranch dressing

  • 2 egg yolks
  • 1 clove/s garlic, crushed
  • 1 tsp mustard powder
  • ½ lemon, juice
  • 180ml extra virgin olive oil
  • ¼ x 20g pack tarragon, leaves finely chopped
  • ¼ x 25g pack flat leaf parsley, leaves finely chopped
  • 1 tbsp creme fraiche

Method

  1. For the dressing, put the egg yolks in a food processor with the garlic, mustard powder, the juice of ½ a lemon and a pinch of salt. Turn on the processor, then pour in the oil in a very slow, steady trickle until combined. Spoon into a bowl, then stir in the herbs and crème fraîche. Season, adding more lemon juice if needed. Cover and set aside in the fridge.

  2. In a large bowl, toss the little gem halves in the oil and season. Gently heat a lidded heavy-based pan, then add the butter. Arrange the lettuce halves in the pan, cut-side down, and fry over a medium-high heat until golden (4-6 minutes). Reduce the heat to medium, add the garlic and cook for a further 1 minute. Pour in the stock, thyme and chilli flakes, cover with a lid (or baking tray) and simmer for 2 minutes. Uncover, add the lemon juice, then simmer to reduce the stock until almost completely evaporated (about 5 minutes). Transfer the braised lettuce to a serving dish, spoon over the reduced stock, scatter over the croutons and dollop with the ranch dressing.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

839kJ/ 689kcals

Fat

70g

Saturated Fat

17.1g

Carbohydrates

10g

Sugars

1.3g

Fibre

1.4g

Protein

4.4g

Salt

1.4g

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