Charred Baby Gem, watercress & bacon salad
Lightly char lettuce leaves with a blowtorch and drizzle with lemon dressing for an unusual side dish that pairs perfectly with fish pie
Ingredients
- 3 Baby Gem lettuces, quartered
- 4 tbsp olive oil
- 100g bacon lardons
- 2-4 tbsp lemon juice
- 100g bag watercress
Method
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Brush the lettuce halves with 1 tbsp of the oil, then place on a baking tray and use a blowtorch to lightly char them all over. Heat the remaining oil in a frying pan, add the bacon lardons and fry until really crispy. Remove using a slotted spoon and drain on kitchen paper, leaving all the fat in the pan.
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To make the dressing, add the lemon juice to the pan with the bacon fat and stir, taste and season. Toss the lettuce, watercress and lardons together with the dressing in a large bowl, then arrange on a platter.
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