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Grilled lettuce with Mustard Dressing + Romesco Ingredients 1 slice white bread 75 g blanched almonds 2 cloves garlic 3 tbsp olive oil 150 g roasted red peppers 1 plum tomato 2 tbsp white wine vinegar 1 tsp smoked paprika 2 romaine lettuce 1 tbsp white wine vinegar 3 tbsp olive oil 1 tbsp Dijon mustard | Method- Preheat the oven to 200°C.
- Tear up the bread and place it onto a baking tray with the almonds. Peel the garlic, crush slightly and add it to the tray. Drizzle over 1 tbsp of the oil, season with salt and toss everything together to coat. Bake in the oven for 5 minutes until the bread turns golden and crisps up.
- Put the peppers, tomato, rest of the olive oil, vinegar and smoked paprika into a food processor with the toasted bread, almonds and garlic. Blitz to a paste, adding more oil if necessary to get a thick sauce that holds. Season again to taste.
- Put a griddle pan over a high heat and preheat for a few minutes. Cut the lettuce in half lengthwise and press them into the pan cut side down. Cook for 3-4 minutes, until the cut side blackens in places (you may have to do this in batches).
- Pour the vinegar, olive oil and mustard into a mixing bowl and whisk to a smooth dressing. Lightly toss each grilled lettuce half in the dressing, seasoning with salt and pepper.
- Divide the lettuce halves between your serving plates and spoon a scoop of Romesco sauce next to them.
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