Not a conventional way of serving lettuce but this lightly grilled version is delicious topped with the corn salsa and almond crema.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, crushed
2 teaspoons dried tarragon
1 teaspoon cumin seeds
1 small red onion, finely chopped
1 cup frozen corn kernels
400-gram tin cooked cannellini beans, drained and rinsed
8 cherry tomatoes, roughly chopped
sea salt and ground pepper
To serve
3 tightly formed cos lettuces
olive oil
juice 1 lime
small handful fresh basil leaves
Almond Crema, see recipe below
toasted sliced almonds
Almond Crema
½ cup raw blanched almonds soaked in cold water for 12 hours
1 teaspoon sea salt
1 teaspoon honey
1 chipotle chilli in adobo sauce, or more to taste for a spicer version
½ cup almond milk or regular milk
2 tablespoons sour cream
METHOD
Heat the oil in a large sauté pan and add the garlic, tarragon, cumin seeds and the onion. Season and cook until the onion is soft. Increase the heat and add the corn and cook until lightly golden. Stir in the beans and tomatoes. Set aside to cool.
To assemble: Remove any straggly outside leaves and cut the cos in half or quarters if large, making sure each piece is attached at the stem end or they will fall apart.
Lightly brush the cut sides with oil and season with salt and pepper. Heat a ridged grill plate and when hot, sear the lettuce on the cut sides for 1 minute. Transfer to a large platter.
Stir the lime juice and basil into the corn salad and spoon over the lettuce. Drizzle with some of the Almond Crema and toasted almonds. Serve the remaining crema separately.
Almond Crema
Use this versatile sauce as a dip for crudité, serve with fish and lamb or drizzle over grain salads.
Drain the almonds and place in a blender with the salt, honey, chilli and ¼ cup of the milk.
Blend until coarsely chopped then add the remaining milk and blend until smooth. Add the sour cream and blend again.
Taste and season, if needed. Makes about ¾ cup
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!