Charred baby cos, whey dressing and cured egg yolks

SERVES 4 // PREP TIME 10 MINS // COOK 10 MINS (PLUS CURING) V Pictured p93

Lettuce levels up with hints of char and salted yolk and surplus whey finds a use as the acid component to the dressing.

2 baby cos lettuce, halved 80 ml (⅓ cup) reserved whey (from Jersey milk cheese recipe, p90) 2 tbsp extra-virgin olive oil

1 tsp Dijon mustard

2 tbsp lemon juice

¼ cup finely chopped chives

CURED EGG YOLKS

6 egg yolks 500 gm fine salt

1 For cured egg yolks, pour half of the salt into a small non-reactive container. Use the back of a spoon or an egg shell to make indents in the salt, then place an egg yolk in each. Cover yolks with remaining salt and refrigerate for 48 hours to cure. Wash yolks under cold running water then dry using paper towel. Preheat oven to 40ºC fan-forced; place dry yolks on an oiled cooling rack for 6-8 hours or until completely dry. Once dehydrated they are ready to grate or keep in the fridge in an airtight container for up to 3 months.

2 Place a char-grill pan over high heat. Lightly spray lettuce with oil and cook on each side until charred (3-4 minutes). Transfer to a serving plate.

3 Combine whey, oil, mustard and lemon juice in a small jar; season to taste and shake to combine.

4 Drizzle whey dressing over lettuce, then top with chives and grated yolk. ●