Grilled Baby Gems with Anchovy Sauce and Sourdough Crumbs
Lettuces may not seem an obvious vegetable to grill, but wee baby gems are perfect for it, they hold together well, char nicely and most importantly taste utterly delicious. They’re especially good paired with this anchovy dressing and golden, crunchy breadcrumbs.
Remove crusts from sourdough, break into pieces and pulse in a food processor to small pieces. Heat the oil in a frying pan and fry bread until golden. Drain on paper towels.
Using a stick blender, blitz garlic and anchovy. Add egg yolk and slowly drizzle in extra virgin olive oil until you reach a creamy texture (you may not need all the oil). If very thick, loosen with water, a teaspoonful at a time, until a drizzling consistency is reached.
Cut gem lettuces into wedges and grill in a hot pan for a few minutes on each side. Place on a serving platter, drizzle with anchovy dressing and scatter over the breadcrumbs.
2 Slices day-old sourdough
2 Tbsp Olive oil
2 Cloves of garlic, peeled
6 Anchovy fillets
1 Egg yolk
1/2 Cup extra virgin olive oil
2 Baby gem lettuces, washed