Scorched iceberg lettuce and spring onion with black vinegar and ginger

AT A GLANCE

  • Serves 4 - 6 people

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.

  • 1 iceberg lettuce, outer leaves removed, cut into 8 wedges
  • 6 spring onions, trimmed
  • 1 tbsp vegetable oil
  •  
  • Black vinegar dressing
  • 60 ml (¼ cup) vegetable oil
  • 2 tbsp Chinkiang vinegar (see note)
  • 1 tbsp soy sauce
  • 20 gm ginger, peeled and cut into julienne
  • 2 tsp roasted chilli paste
  • 1 garlic clove, finely grated
  • To taste: lemon juice
01   For black vinegar dressing, shake ingredients in a jar, season to taste with freshly ground black pepper and set aside.
02   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.
03   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.

Topics:

MODERN AUSTRALIAN, GARLIC, GINGER, SPRING, VEGETARIAN, DRINK SUGGESTION, FAST, CHILLIES, SIDE DISH, ONIONS, LETTUCE

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , EMMA KNOWLES

Drinking Suggestion:

TANGY DRY CHENIN BLANC. , suggested by MAX ALLEN

FEATURED IN

Sep 2015

Sep 2015

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