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Scorched iceberg lettuce and spring onion with black vinegar and ginger

Despite its high water content, iceberg is excellent char-grilled - just be sure the grill is very hot so the edges of the lettuce curl and scorch, which imparts a beautiful complexity. We love this served alongside grilled or steamed fish or prawns.

You'll need

1 iceberg lettuce, outer leaves removed, cut into 8 wedges 6 spring onions, trimmed 1 tbsp vegetable oil   Black vinegar dressing 60 ml (¼ cup) vegetable oil 2 tbsp Chinkiang vinegar (see note) 1 tbsp soy sauce 20 gm ginger, peeled and cut into julienne 2 tsp roasted chilli paste 1 garlic clove, finely grated To taste: lemon juice


  • 01
  • For black vinegar dressing, shake ingredients in a jar, season to taste with freshly ground black pepper and set aside.
  • 02
  • Heat a char-grill pan or barbecue to high. Place lettuce wedges and spring onions on a tray, drizzle with oil and turn to coat. Grill lettuce, turning once, until edges char (1-2 minutes each side), then set aside. Grill spring onions, turning occasionally, until charred and wilted (2-3 minutes). Set aside.
  • 03
  • Coarsely chop lettuce and spring onions and combine in a bowl with a little black vinegar dressing, toss to combine and serve with extra black vinegar dressing.

Note Chinkiang vinegar, a fragrant black vinegar, is available from Asian grocers.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Tangy dry chenin blanc.

Featured in

Sep 2015

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