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Scorched iceberg lettuce and spring onion with black vinegar and ginger

Recipe for scorched iceberg lettuce and spring onion with black vinegar and ginger.

By Emma Knowles
  • Serves 4 - 6
  • 20 mins preparation
  • 5 mins cooking
Scorched iceberg lettuce and spring onion with black vinegar and ginger
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.

Ingredients

  • 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

Method

Main
  • 1
    For black vinegar dressing, shake ingredients in a jar, season to taste with freshly ground black pepper and set aside.
  • 2
    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.
  • 3
    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.

Notes

Note Chinkiang vinegar, a fragrant black vinegar, is available from Asian grocers.
Drink Suggestion: Tangy dry chenin blanc. Drink suggestion by Max Allen