- serves 6 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 4 heads baby gem lettuce
- 30 g pistachios, finely chopped, to serve
- 30 g macadamias, finely chopped, to serve
For the herbs
- 20 g chives, chopped
- 20 g picked chervil leaves
- 20 g picked flat-leaf parsley leaves
- 20 g picked tarragon leaves
- Salt
- 1 lemon, halved, plus extra to serve
For the pistachio and macadamia dressing
- 200 g butter, unsalted
- Salt
- 30 g pistachios
- 10 g macadamias
- 1 egg yolk
- Salt and black pepper
For the jalapeño and garlic oil
- 150 g (⅔ cup) olive oil
- 1 (25g) jalapeño, thinly sliced
- 4 cloves (25 g) garlic, thinly sliced
- Salt
Infusion time: 30 minutes
Instructions
- Remove the outer leaves of the baby gem lettuce, until you have a perfect head of lettuce. Reserve the outer leaves for later. Trim the base of the baby gem lettuces, then quarter lengthways to make four wedges for each head.
- To make the jalapeño and garlic oil, heat a drizzle of oil in a small saucepan with the jalapeños, garlic and pinch of salt. Sauté lightly, then add the remaining oil. Cook on the lowest temperature for 30 minutes, or until the oil has infused with an intense flavour. Do not caramelise the garlic. Remove and allow to cool before using.
- To make the dressing, melt the butter in a large frying pan, then add the reserved lettuce leaves with a generous pinch of salt. Cook, stirring, for 1 minute, or until just wilted. Transfer the butter and the lettuce leaves to a blender with 30 g pistachios, 10 g macadamias and the egg yolk. Blend to a smooth, creamy dressing. Season to taste with salt and pepper.
- Drizzle the prepared gem lettuce hearts with the jalapeño and garlic oil, then use a kitchen blowtorch to torch the cut sides of the lettuce until charred. Transfer the lettuce to a large serving plate.
- For the herbs, in a medium bowl, toss the herbs together with a generous pinch of salt and a squeeze of lemon juice. Lightly mix to combine.
- To serve, squeeze a little extra lemon juice over the charred lettuce. Drizzle with extra jalapeño and garlic oil and sprinkle with a little salt and pepper. Spoon over the pistachio and macadamia dressing and top with the mixed herbs and finely chopped nuts.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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