Charred lettuce with mustard croutons
120 g ciabatta bread,
broken into chunks
7 ml (1½ t) mustard powder 1 garlic clove, crushed
100 g butter, melted DRESSING
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,
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.