Charred let­tuce with mus­tard crou­tons

YOU Best Recipes: Braai - - Contents -


120 g ci­a­batta bread,

bro­ken into chunks

7 ml (1½ t) mus­tard pow­der 1 gar­lic clove, crushed

100 g but­ter, melted DRESS­ING

1 le­mon

1 clove gar­lic, crushed 1 spring onion, finely

chopped pinch of aniseed

60 ml (¼ c) olive oil pinch of sugar


3 heads of young cos let­tuce,

halved length­ways

1 fen­nel bulb, halved, or

2-3 baby mar­rows, halved length­ways wa­ter­cress leaves pecorino shav­ings

Pre­heat the oven grill.

1 Crou­tons Ar­range the bread chunks on a bak­ing sheet.

2 Mix the mus­tard pow­der, gar­lic and melted but­ter. Sprin­kle over the bread chunks, mix well and grill un­til golden brown. Al­low to cool.

3 Dress­ing Peel the le­mon and cut the flesh into seg­ments, work­ing over a bowl to catch all the juice. Squeeze the juice out of the mem­branes be­fore finely chop­ping them. Add the rest of the dress­ing in­gre­di­ents and mix well.

4 Salad Over mod­er­ate coals, braai the let­tuce and fen­nel or baby mar­rows, cut side down, un­til they have char marks. 5 Ar­range the let­tuce, fen­nel or baby mar­rows and wa­ter­cress on a plat­ter. Pour the dress­ing over and top with the crou­tons and cheese.

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