Lettuce

A flavour-packed noodle dish that requires very little time and effort.

Quick, easy, and chef approved, this pan-roasted snapper with tarragon gribiche is sure to become a new weeknight favourite.

Our recipe for peaches with burrata, prosciutto crudo and rocket.

Flavour and freshness with every bite.

How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.

Fast, fresh and flavoursome – this one's the whole package.

That's a good-looking salad.

Find the best of the season's produce, and toss them through a zingy feta dressing. It doesn't get much easier that this.

The classic that's stood the test of time.

With the added crisp and crunch of prawn crackers.

Apples, celery, walnuts and a dash of high society: yes sir, this is one fine salad.

A luxurious summertime starter.

Our express recipe for the classic salad. And please, hold the chicken.

Fresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.

A meat-free take on the Cantonese classic.

An Ottolenghi-ish salad brimming with goodness, and a sweet and tangy date dressing.

A winter salad that makes the most of radicchio's intense flavour by grilling it then pairing it with orange.

Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.

Baby lettuce hearts with pistachio dressing and parmesan recipe - For pistachio dressing, process ingredients in a blender until smooth and season generously to taste.

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

Cooked and raw ingredients combine in this green salad, where the idea is to use the recipe as a guide and follow your nose to the freshest spring produce you can find.

This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.

If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.

"Sang choi bau, a staple of Chinese-Australian restaurants, is one of my favourite Chinese classics," says Kylie Kwong. "I love the contrast of textures and temperatures"

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

"Fans of blue cheese will love this combination of queso de Valdeón, a blue cheese from Spain, with charred iceberg and radicchio," says Pontoon chef Lance Cameron.

We're saying cheers to a classic with this tweak of the unbeatable prawn cocktail. Thinly mandolined rockmelon adds a sweet touch, which you can always offset with as little or as much Tabasco as you'd like.

Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We’ve kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch.

You may need to order hanger steak in advance from your butcher. Scotch fillet would make a fine substitute.

To the classic combination of apple, blue cheese and hazelnuts we’ve added celery and celeriac for an extra-crunchy salad that makes a great light lunch or a side dish for grilled steak or chicken.

This watercress recipe refuses to be a side dish, offering fiery flavours with a smoky finish.

Pork neck with herbs and banh hoi noodles- whisk ingredients except pork in a bowl to combine. Add pork, cover and refrigerate overnight to marinate.

A really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs.

Australian Gourmet Traveller recipe for BLAT salad

Recipe for stir-fried lettuce with bacon | Gourmet Traveller

Gourmet Traveller fast recipe for barbecued T-bones with rough rocket salsa verde and crushed potato salad.

René Redzepi & Nadine Levy Redzepi recipe for green salad with vinaigrette.

Emma Knowles recipe for Barnsley chops with charred lettuce and peas.

Emma Knowles recipe for lobster, peach and mint salad with smoked almond.

Emma Knowles recipe for fast chorizo, roasted cauliflower and almond salad.

Emma Knowles recipe for fast tuna, zucchini and pea spaghetti.

Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.

Phil Wood recipe for lamb with ginger, clams and grilled lettuce from Rockpool, Sydney for Gourmet Institute.

Emma Knowles recipe for fast mustard-crusted roast beef with peas à la Française.

Emma McCaskill and Scott Huggins recipe for kingfish, ponzu and radish from Magill Estate restaurant in Adelaide for Gourmet Institute.

Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.

We've updated the Caesar salad by treating the lettuce to a quick flash on a very hot grill. Serve straight from the grill for maximum smokiness.

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

Pete Evans recipe for hot-smoked trout and egg salad.

Recipe for butter lettuce and dandelion salad with hot bacon dressing by Gregory Llewelyn formerly of Hartsyard in Sydney.

Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.

Fast recipe for Japanese-style oyster katsu sandos.

Australian Gourmet Traveller fast recipe for veal parma panini.

Australian Gourmet Traveller recipe for romaine dinghy from Saltie, New York.

This simple salad relies on the quality of the star ingredient, so look for ripe, juicy nectarines. It's a great accompaniment for grilled pork or prawns.

Australian Gourmet Traveller recipe for poached mussels, tomato, saffron and basil.

Australian Gourmet Traveller recipe for lemon-oregano chicken with tomato yoghurt and village salad.

Australian Gourmet Traveller recipe for pancetta-wrapped barbecue chicken.

Coleslaw doesn't have to mean cabbage. Why not give broccoli a spin? It's a fresh new way to try this member of the brassica family, with no blanching, roasting or grilling required.

Australian Gourmet Traveller recipe for sumac lamb cutlets with beetroot hummus.

Australian Gourmet Traveller recipe for T-bone steaks with barbecued lettuce and peas.

Australian Gourmet Traveller recipe for confit goose, peach, bitter leaf and dried cranberry salad by Jeremy Strode.

Australian Gourmet Traveller recipe for basil mayo BLT.

Australian Gourmet Traveller recipe for Korean grilled beef sandwich with pajori.

Australian Gourmet Traveller recipe for chicken burgers by Mike Eggert and Jemma Whiteman from Pinbone in Sydney.

Australian Gourmet Traveller recipe for chestnut "worms" with all sorts of mushrooms by Sean Moran.

Australian Gourmet Traveller fast recipe for autumn quail salad with baked ricotta and apple.

Australian Gourmet Traveller recipe for yellowtail scad fish-fry with cucumber and iceberg salad.

Australian Gourmet Traveller recipe for sardines with orange, currants and rosemary.

Australian Gourmet Traveller recipe for zucchini, cos, parmesan and tarragon salad by The Town Mouse in Melbourne.

Australian Gourmet Traveller recipe for stir-fried lettuce with garlic and oyster sauce.

Australian Gourmet Traveller recipe for mixed tender leaf salad with pomegranate and walnuts.

Australian Gourmet Traveller recipe for curly leaves and white nectarines with feta vinaigrette.

Australian Gourmet Traveller recipe for iceberg wedges with anchovy dressing, parmesan and herbs.

Australian Gourmet Traveller recipe for braised lettuce, bacon and peas.

Australian Gourmet Traveller recipe for charred baby gem hearts and swordfish with smoky aïoli.

Australian Gourmet Traveller recipe for spicy crab and green papaya salad on lettuce leaves.

Australian Gourmet Traveller recipe for smoked trout, crème fraîche and caper tramezzini.

Australian Gourmet Traveller fast recipe for spaghettini with crab, chilli and rocket.

Australian Gourmet Traveller recipe for raw zucchini, pistachio and buttermilk soup.

Australian Gourmet Traveller recipe for chilled pea, lettuce and mint soup.

Australian Gourmet Traveller recipe for spicy Sichuan-style soup with pork, lettuce and soft tofu.

Australian Gourmet Traveller recipe for Southern-style flat-iron with potato and corn hash and baby cos with buttermilk dressing.

Australian Gourmet Traveller fast seafood recipe for smoky flathead with caper aïoli.

Australian Gourmet Traveller recipe for rainbow trout rillettes, rye, cucumber and watercress sandwiches.

Australian Gourmet Traveller recipe for confit rabbit and pickled vegetable sandwiches by Rodney Dunn.

Australian Gourmet Traveller recipe for potato salad with smoked trout by Martin Boetz.

Australian Gourmet Traveller recipe for salade verte with garlic croûtons.

Australian Gourmet Traveller recipe for braised lettuce polonaise by Vincent restaurant in Sydney.

Australian Gourmet Traveller fast French recipe for pan-roasted duck with leek, apple and bacon salad.

Australian Gourmet Traveller recipe for barbecue pork with butter lettuce, and cucumber and radish pickle.

Australian Gourmet Traveller recipe for spicy salami piadine with ricotta, rosemary and rocket.

Australian Gourmet Traveller recipe for radish, Santorini caper and lentil salad.

Australian Gourmet Traveller recipe for roast suckling pig with bitter greens and apple by Colin Fassnidge.

Australian Gourmet Traveller recipe for pork ragu pizza from Cipro in Sydney.

Australian Gourmet Traveller recipe for cos and parmesan salad with warm anchovy dressing.

As simple as it is delicious.

Australian Gourmet Traveller fast recipe for grilled lamb and fennel with peach and herb salad.