Firm little gem lettuces are great when lightly grilled. The outside takes on a subtle smoky flavour, while the hearts stay crisp and fresh.
It's the perfect summer salad to cook over a barbecue or an open fire, although a ridged griddle pan on the hob works just as well.
Serves 4-6
Preparation time: 25 minutes
Ingrediënts
• 3 little gem lettuces, washed
• 3 eggs
• 3 tbsp olive oil, plus a little extra for brushing
• Juice of ½ lemon
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 small garlic clove, crushed
• 1 small bunch of chives, finely chopped
• 1 tin of anchovies
• Sea salt and freshly ground black pepper
• 2 tbsp capers
Method
Cut the little gem lettuces lengthways into quarters. Brush the cut sides lightly with olive oil and grill until lightly charred.
Cook the eggs in boiling water for 5–7 minutes for a slightly soft yolk. Refresh them under cold running water, peel and cut into wedges.
Whisk together the olive oil, lemon juice, Dijon mustard, mayonnaise and garlic. Stir in most of the chopped chives, reserving a little for garnish. Season with a pinch of sea salt and freshly ground black pepper.
Arrange the grilled little gem on a serving platter. Scatter over the egg wedges, roll up the anchovy fillets and tuck them between the lettuce. Spoon over the dressing, then finish with the capers and the remaining chives.
This recipe is part of a culinary series published in Seasons Magazine in Summer 2025.
