Charred Baby Gem, watercress & bacon salad

Charred Baby Gem, watercress & bacon salad

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(1 ratings)

Prep: 10 mins Cook: 5 mins - 8 mins

More effort

Serves 4 - 6

Lightly char lettuce leaves with a blowtorch and drizzle with lemon dressing for an unusual side dish that pairs perfectly with fish pie

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (6)

  • kcal105
  • fat9g
  • saturates2g
  • carbs2g
  • sugars2g
  • fibre2g
  • protein4g
  • salt0.6g
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  • 3 Baby Gem lettuces, quartered
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g bacon lardons
  • 2-4 tbsp lemon juice
  • 100g bag watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  1. Brush the lettuce halves with 1 tbsp of the oil, then place on a baking tray and use a blowtorch to lightly char them all over. Heat the remaining oil in a frying pan, add the bacon lardons and fry until really crispy. Remove using a slotted spoon and drain on kitchen paper, leaving all the fat in the pan.

  2. To make the dressing, add the lemon juice to the pan with the bacon fat and stir, taste and season. Toss the lettuce, watercress and lardons together with the dressing in a large bowl, then arrange on a platter.

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Comments, questions and tips

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Minoo's picture
21st Mar, 2016
For a salad with not many ingredients, this is surprisingly indulgent! It was my first excuse to use my chef's blowtorch and I wasn't disappointed - it gave the salad a kind of barbeque flavor. The idea of frying the lardons in olive oil and then using that to make the dressing is inspired. Would make it again!
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