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ROASTED LEMON HEARTS WITH LEMON ZEST AND GARLIC AIOLI

Eleanor Ozich DINNER LUNCH SALADS VEGETARIAN

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 roasted lettuce:
4 baby cos or romaine lettuces
extra virgin olive oil, for drizzling

For the aioli:
2 free-range egg yolks, at room temperature
2 garlic cloves, roughly chopped
zest and juice of 1 lemon
1 cup olive oil

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 aioli is ready when the consistency begins to resemble a thick, glossy mayonnaise.

Lastly, add the lemon juice. Taste and adjust the seasoningsif needed.Pour the aioli in to a medium sized jar, and store in the fridge for 3-4 days.
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, with a drizzle of the aioli.

Serves 4 as a side.


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