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Scorched iceberg lettuce and spring onion with black vinegar and ginger

We love this dish served alongside grilled or steamed fish or prawns.

By Emma Knowles
  • 20 mins preparation
  • 5 mins cooking
  • Serves 4 - 6
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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.

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