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Posted by Eleanor Ozich on

A warm salad of roasted lettuce hearts with home made zesty garlic aioli. Roasting the lettuce gives this salad a wonderful sweetness and a silky yet crunchy texture – an exciting new way to enjoy salad greens.

For the salad:
3–4 baby cos (romaine) lettuces
extra virgin olive oil, for drizzling
For the lemon zest and garlic aïoli:
2 free-range egg yolks, at room temperature
2 garlic cloves
zest and juice of 1 lemon
1 cup fruity olive oil
Start by preparing the aioli...
Put the egg yolks, garlic and lemon zest in a blender. Add a pinch of sea salt and freshly ground black pepper.
Begin to blend on low and start to pour in the olive oil in a slow, steady trickle. You will know the aïoli is ready when the consistency begins to resemble a thick, glossy mayonnaise.
Lastly, add the lemon juice. Taste and adjust the seasonings if needed.
Preheat the oven to 180°C 
To prepare the lettuces, remove the dark outer leaves. Slice each lettuce down the middle lengthways, then lay them in a roasting tin, cut side up. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper.
Bake for 25–30 minutes, or until crispy on the edges.
Serve warm, drizzled with the home made aïoli.
Serves 4 as a side dish.


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