charred lettuce with creamy tartare dressing
- 4 baby gem lettuce, halved
Creamy tartare dressing
- ½ cup (150g) whole-egg mayonnaise
- ¼ cup (60ml) milk
- 2 tablespoons cornichons, drained and finely chopped
- 2 tablespoons finely chopped dill leaves
- 1 tablespoon lemon juice
- sea salt and cracked black pepper
To serve
- extra dill sprigs
- To make the tartare dressing, combine the mayonnaise, milk, cornichons, dill, lemon juice, salt and pepper.
- Set aside until ready to serve.
- Preheat a char-grill pan over high heat.
- Add the lettuce, cut-side down, and cook for 1–2 minutes or until charred.
- Place the charred lettuce on a serving platter and drizzle with the creamy tartare dressing. Serve topped with the extra dill sprigs.
© DONNA HAY GROUP
