Grilled Lettuce Salad w/ Preserved Artichoke & Walnuts

Grilled Lettuce Salad w/ Preserved Artichoke & Walnuts

Serves 4 as a side

Ingredients

1 Tbsp butter

1 1/2 Tbsp brown sugar

1 cup walnuts

4 heads of little gem lettuces*

1 cup (200g) marinated artichoke hearts, drained and chopped into bite sized pieces

200g parmesan cheese, finely grated (to serve)

For the vinaigrette

4 cloves garlic

1/2 cup olive oil

1/4 cup white vinegar

1/2 tsp caster sugar

1/4 tsp salt

1/2 tsp mustard powder

2 tsp lime juice

Method

Melt the butter in a small saucepan then add the brown sugar and stir until the sugar begins to dissolve (this should only take a few seconds). Add the walnuts. Toss until the walnuts are evenly coated in the sugar and butter and have started to brown, then transfer the onto a plate and sprinkle lightly with a pinch of salt. Let cool for 5 minutes then roughly chop.

Blend all ingredients for the vinaigrette together with a stick blender. Put the artichoke hearts into a small bowl and pour over the vinaigrette. Toss to combine.

Cut the lettuces in half. Drizzle each half with 1/4 tsp olive oil and sprinkle with a pinch of salt. Put a griddle over high heat on the stove. Wait until it is very hot then add the lettuces (cut side down). Grill the lettuces for 2-3 minutes until they turn a brighter shade of green and have charred lines on the cut side (but are not yet floppy or wilted).

To serve, place two lettuce halves on each plate, spoon over the artichokes and vinaigrette, top with the candied walnuts, parmesan cheese and cracked pepper to taste. Serve immediately.

*Note: you could also make this with whole cos lettuce or little gem lettuces (grilled) or with fresh endive (not grilled)

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