By Olivia Watson
grilled baby gem, asparagus, and petits pois salad serves 2
1 step
Prep:10minCook:20min
This light salad is as delicious as it is simple.
Baby gem lettuce takes on a sweeter, charred flavour once grilled - which is beautiful with the warm, crisp texture.
In spring, I like to enjoy this salad with Jersey Royal potatoes, known for their waxy texture and naturally salty flavour.
Updated at: Mon, 08 Apr 2024 13:04:26 GMT
Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
4
Low
Nutrition per serving
Calories974.8 kcal (49%)
Total Fat102.9 g (147%)
Carbs12.1 g (5%)
Sugars4.6 g (5%)
Protein5.1 g (10%)
Sodium325.3 mg (16%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the dressing
Instructions
Step 1
Heat the olive oil in a griddle pan over a medium-high heat. Trim the tough stalks from the asparagus and place the tender spears onto the griddle pan, cooking for 4 minutes on each side. In the meantime, prepare the dressing by cutting the lemons in half and squeezing the juice through a sieve into a jar. Finely chop the mint and place into the jar along with the mustard. Pour in the extra virgin olive oil, then place a lid on the jar. Shake until combined, then season When the asparagus has softened, remove it. Chop each baby gem lettuce in half, removing any tough stalks. Place flat-side down onto the hot griddle pan and add the petits pois, heating for 1 minute until the lettuce appears warm and slightly charred. Serve the grilled baby gem lettuce with the petits pois, asparagus, and a generous drizzle of the dressing.
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