Not a conventional way of serving lettuce but this lightly grilled version is delicious topped with the corn salsa and almond crema.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, crushed
2 teaspoons dried tarragon
1 teaspoon cumin seeds
1 small red onion, finely chopped
1 cup frozen corn kernels
400-gram tin cooked cannellini beans, drained and rinsed
8 cherry tomatoes, roughly chopped
sea salt and ground pepper
To serve
3 tightly formed cos lettuces
olive oil
juice 1 lime
small handful fresh basil leaves
Almond Crema, see recipe below
toasted sliced almonds
Almond Crema
½ cup raw blanched almonds soaked in cold water for 12 hours
1 teaspoon sea salt
1 teaspoon honey
1 chipotle chilli in adobo sauce, or more to taste for a spicer version
½ cup almond milk or regular milk
2 tablespoons sour cream
METHOD
Heat the oil in a large sauté pan and add the garlic, tarragon, cumin seeds and the onion. Season and cook until the onion is soft. Increase the heat and add the corn and cook until lightly golden. Stir in the beans and tomatoes. Set aside to cool.
To assemble: Remove any straggly outside leaves and cut the cos in half or quarters if large, making sure each piece is attached at the stem end or they will fall apart.
Lightly brush the cut sides with oil and season with salt and pepper. Heat a ridged grill plate and when hot, sear the lettuce on the cut sides for 1 minute. Transfer to a large platter.
Stir the lime juice and basil into the corn salad and spoon over the lettuce. Drizzle with some of the Almond Crema and toasted almonds. Serve the remaining crema separately.
Almond Crema
Use this versatile sauce as a dip for crudité, serve with fish and lamb or drizzle over grain salads.
Drain the almonds and place in a blender with the salt, honey, chilli and ¼ cup of the milk.
Blend until coarsely chopped then add the remaining milk and blend until smooth. Add the sour cream and blend again.
Taste and season, if needed. Makes about ¾ cup
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!