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.