BBQ
Griddled little gem, aioli & pine nuts
Lettuce on a BBQ? Sounds like madness, but Little Gems are tightly packed and robust. They won’t wilt or collapse as fast as a soft-leaved lettuce, meaning you can char them whilst retaining their distinctive crisp succulence. You can finish with any number of dressings or sauces and serve them as a starter or a side dish. We’ve chosen a pungent aioli and a sprinkling of herby pine nuts for a bit of crunch.
Cook's notes
You can add some saffron to the aioli for extra colour and its distinctive taste, simply steep a pinch in ½ tbsp of boiling water for a few minutes before tipping it into the mayo when mixing.
Ingredients
- a few sprigs of fresh oregano, thyme, or rosemary
- 30g pine nuts
- 2 little gem lettuce
- 1 garlic clove
- 100ml good mayonnaise
- 1 lemon
Method
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Step 1
Put a griddle pan on to heat up. You could even light the BBQ if weather permits.
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Step 2
Meanwhile, strip the leaves from the herb you are choosing to use and finely chop them, you are aiming to have about half a teaspoon’s worth.
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Step 3
Toast the pine nuts over a medium heat in a dry pan until golden brown, take care not to burn them. Transfer to a pestle and mortar, add the herb leaves and a generous pinch of salt. Give them a few bashes until coarsely broken – alternatively coarsely chop everything together on a board.
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Step 4
Finely chop the garlic clove and mix it into the mayonnaise. This is your aioli.
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Step 5
Cut the lettuces, into quarters, keeping the root end attached to hold everything together. When the griddle pan is searingly hot, cook for 3-4 minutes or so on each side until deeply lined and coloured.
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Step 6
Transfer them to plates and season lightly with season with salt and pepper. Drizzle some aioli over the top and finish with a garnish of pine nuts. Eat warm, served with lemon wedges for squeezing.