Charred cos lettuce is the star of this fresh, crunchy salad. Drizzle with the crème Fraiche dressing and finish with pan-fried chorizo for a spicy lift.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- Olive oil
- 4 avocados halved; skin removed
- 4 heads of cos or baby gem lettuce, halved
- 125g crème fraiche
- Juice and zest of 1 lemon
- Salt and black pepper
- Crunchy croutons and pan-fried chorizo to serve
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Method
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1Heat a Le Creuset 32cm Traditional Rectangular Grill with a splash of olive over medium heat. Drizzle the avocados and lettuce with olive oil and grill in batches, on the cut side only, until both are charred with griddle marks.
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2To make the dressing, place the crème Fraiche into a bowl, and whisk in the lemon juice, zest, and seasoning. Loosen up the dressing with a splash of cold water.
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3Arrange the lettuce and avocados in Le Creuset Pasta Bowls and drizzle with the dressing. Serve immediately with crunchy croutons and optional pan-fried spicy chorizo.
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