Warm little gem salad with ranch dressing

Name: Warm little gem salad with ranch dressing
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 4 little gem lettuces, ends trimmed, cut in ½ lengthways; 2 tbsp extra virgin olive oil; 50 g unsalted butter; 2 clove/s garlic, crushed; 300 ml chicken stock; 3 sprig/s thyme; 1 pinch chilli flakes; ½ lemon, juice; 100 g pack Cheese & Shallot Croutons

The difference in texture that comes with braising little gem is quite remarkable – once softened through gentle heat, it takes on a wonderful velvety quality.

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Serves4
CourseLunch
Prepare25 mins
Cook15 mins
Total time40 mins

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4 little gem lettuces, ends trimmed, cut in ½ lengthways
2 tbsp extra virgin olive oil
50g unsalted butter
2 clove/s garlic, crushed
300ml chicken stock
3 sprig/s thyme
1 pinch chilli flakes
½ lemon, juice
½ x 100g pack Cheese & Shallot Croutons

Ranch dressing

2 egg yolks
1 clove/s garlic, crushed
1 tsp mustard powder
½ lemon, juice
180ml extra virgin olive oil
¼ x 20g pack tarragon, leaves finely chopped
¼ x 25g pack flat leaf parsley, leaves finely chopped
1 tbsp creme fraiche

For the dressing, put the egg yolks in a food processor with the garlic, mustard powder, the juice of ½ a lemon and a pinch of salt. Turn on the processor, then pour in the oil in a very slow, steady trickle until combined. Spoon into a bowl, then stir in the herbs and crème fraîche. Season, adding more lemon juice if needed. Cover and set aside in the fridge.
In a large bowl, toss the little gem halves in the oil and season. Gently heat a lidded heavy-based pan, then add the butter. Arrange the lettuce halves in the pan, cut-side down, and fry over a medium-high heat until golden (4-6 minutes). Reduce the heat to medium, add the garlic and cook for a further 1 minute. Pour in the stock, thyme and chilli flakes, cover with a lid (or baking tray) and simmer for 2 minutes. Uncover, add the lemon juice, then simmer to reduce the stock until almost completely evaporated (about 5 minutes). Transfer the braised lettuce to a serving dish, spoon over the reduced stock, scatter over the croutons and dollop with the ranch dressing.

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