Despite its high water content, iceberg is excellent char-grilled – just be sure the grill is very hot so the edges of the lettuce curl and scorch, which imparts a beautiful complexity. We love this served alongside grilled or steamed fish or prawns.
Ingredients
Black vinegar dressing
Method
Main
1.For black vinegar dressing, shake ingredients in a jar, season to taste with freshly ground black pepper and set aside.
2.Heat a char-grill pan or barbecue to high. Place lettuce wedges and spring onions on a tray, drizzle with oil and turn to coat. Grill lettuce, turning once, until edges char (1-2 minutes each side), then set aside. Grill spring onions, turning occasionally, until charred and wilted (2-3 minutes). Set aside.
3.Coarsely chop lettuce and spring onions and combine in a bowl with a little black vinegar dressing, toss to combine and serve with extra black vinegar dressing.
Note Chinkiang vinegar, a fragrant black vinegar, is available from Asian grocers.
Drink Suggestion: Tangy dry chenin blanc. Drink suggestion by Max Allen
Notes