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Griddled Baby Gem Lettuce with Beetroot, Roast Tomatoes and a Buttermilk Dressing

A vegetarian salad perfect on a warm summer's evening.

75 2
Griddled Baby Gem Lettuce with Beetroot, Roast Tomatoes and a Buttermilk Dressing | DonalSkehan.com, A vegetarian salad perfect on a warm summer's evening.

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Griddled Baby Gem Lettuce with Beetroot, Roast Tomatoes and a Buttermilk Dressing

A vegetarian salad perfect on a warm summer's evening.

Friday, July 13, 2012

For the salad:

2 baby gem lettuce, cut in half

2 potatoes, cut into 1cm cubes

2 cooked beetroot, cut in thin slices

6-8 tomatoes, cut in half

Chive flowers to garnish

Balsamic vinegar, to drizzle

Olive oil, to drizzle

For the dressing:

6 tbsp of buttermilk

2 tbsp of mayonnaise

1 tbsp of cider vinegar

1 garlic clove, finely minced

A handful of chopped chives

Sea salt and ground black pepper

 

Baking sheet x 2

Priddle pan

 

75 mins
Serves 2

This is a truly beautiful little vegetarian dinner which is so appealing you won’t even realise there’s no meat in it! Cooking the baby gem lettuce on the griddle is a little trick I picked up in America. It really adds the most wonderful deep smoky flavour to an otherwise simple salad leaf. The chive flowers are an optional extra but really make a difference to the final dish. You can grow them quite easily during the summer.

 

Preheat the oven to 190˚C/375°F/Gas Mark 5.
Arrange the tomatoes on a baking sheet and drizzle with a little oil and balsamic vinegar. Season with sea salt and ground black pepper and roast for about an hour until reduced in size and caramelised.
Toss the potato cubes in a little oil and season with sea salt on a baking sheet and roast in the oven until crispy for about 1 hour.
Whisk together all the ingredients for the dressing and set aside.
Place a large griddle pan over a high heat and brush the lettuce halves with a little oil and season. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.
Arrange on serving plates by placing slices of beetroot and the tomato halves around the side of the plate. Then add the lettuce halves, followed by the potato cubes and drizzle over the dressing. Finish with sprinkling of chive flowers and serve straight away.
75 mins
Serves 2

Ingredients

For the salad:

2 baby gem lettuce, cut in half

2 potatoes, cut into 1cm cubes

2 cooked beetroot, cut in thin slices

6-8 tomatoes, cut in half

Chive flowers to garnish

Balsamic vinegar, to drizzle

Olive oil, to drizzle

For the dressing:

6 tbsp of buttermilk

2 tbsp of mayonnaise

1 tbsp of cider vinegar

1 garlic clove, finely minced

A handful of chopped chives

Sea salt and ground black pepper

 

You'll Need

Baking sheet x 2

Priddle pan

 

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  • Ooo yummy, I often have half empty cartons of buttermilk in the fridge!