Warm little gem salad with ranch dressing
Warm little gem salad with ranch dressing
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Ingredients
Method
For the dressing, put the egg yolks in a food processor with 1 garlic clove, mustard powder, the juice of ½ a lemon and a pinch of salt. Turn on the processor, then pour in 180ml of oil in a very slow, steady trickle until combined. Spoon into a bowl, then stir in the herbs and crème fraîche. Season, adding more lemon juice if needed. Cover and set aside in the fridge.
In a large bowl, toss the little gem halves in 2 tablespoons of oil and season. Gently heat a lidded heavy-based pan, then add the butter. Arrange the lettuce halves in the pan, cut-side down, and fry over a medium-high heat until golden (4-6 minutes). Reduce the heat to medium, add the remaining garlic and cook for a further 1 minute. Pour in the stock, thyme and chilli flakes, cover with a lid (or baking tray) and simmer for 2 minutes. Uncover, add the remaining lemon juice, then simmer to reduce the stock until almost completely evaporated (about 5 minutes). Transfer the braised lettuce to a serving dish, spoon over the reduced stock, scatter over the croutons and dollop with the ranch dressing.
