The idea of cooking lettuce may seem strange but hold your nerve and you will be enchanted with the result. You can char the leaves on a griddle pan or on a barbeque. A nice stiff, crunchy variety like cos works best or go for the delightfully tangy bite of chicory leaves if you prefer a bit of bitter, especially if you are adding sweet elements such as grilled red peppers or fruit into your salad. Great garlic-clogged dressings add serious kick. Tahini is a roasted sesame seed paste that is high in iron, calcium, antioxidants and good fats. In ancient cultures and medicine, it is considered a giver of long life and prosperity. All these ingredients are available, organic with superior quality and taste throughout the market.
• 6 Little Gems or 3 Cos or chicory or other larger, crunchy variety
• 2 slices (Tartine Bakery) sourdough
• 1 tbsp olive oil (our preference Sunita Greek or Palestinian)
• Maldon Sea Salt & Sonnentor Black Pepper
• Zest of unwaxed organic lemon
• 40g (Penny’s Organic Superior Italian) Parmesan
Tahini Caesar Dressing
Half or 1-2 garlic cloves depending on taste, crushed with flat of knife and chopped
• 4 tsp of Sunita whole roasted or light tahini
• 2 tbsp of Greek yoghurt
• 1 tbsp olive oil
• Juice of 1.5 lemons
• 2 tsp Dijon mustard
• 1 dash of Tamari (wheat free long aged Japanese soy sauce)
Mix the dressing ingredients together and blitz to smooth in blender, adding the lesser quantities together of garlic, tahini and lemon juice and then adjusting to taste with more if so desired and set aside. Cut the lettuces or chicory in half lengthways, then again into quarters. Tear breads into pieces, drizzle with oil, season and put into oven at 190-200ºC for 5-10 minutes until crispy. Griddle the leaves on each side until charred. Toss in dressing put on platter, scatter the croutons, grate the parmesan over, dress and season to finish.