Name: Scorched iceberg lettuce and spring onion with black vinegar and ginger
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 - 6
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

Scorched iceberg lettuce and spring onion with black vinegar and ginger

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

Serves 4 - 6

Prep

20M

Cook

Total

25M

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.

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