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Ted Mason’s grilled lettuce and avocado with lemon, mustard and maple vinaigrette

GrilledLettuceAvocado

 

Ted Mason’s grilled lettuce and avocado with lemon, mustard and maple vinaigrette
 
Print
Serves: 4
Ingredients
  • 1 Gem lettuce
  • 1 avocado
  • ½ lemon
  • 3 tbsp olive oil
  • 1 heaped tsp Dijon mustard
  • 1 tsp maple syrup
  • salt and pepper
Method
  1. Heat a griddle pan on a high heat. Slice the lettuce lengthways into quarters, then de-stone, peel and quarter the avocado, and halve the lemon half. Drizzle with 1 tbsp olive oil, and season with salt and pepper.
  2. When the griddle pan is hot, add the lettuce, avocado and lemon pieces, and cook for 5 mins on each cut side, or until sizzling and marked by the pan. Remove to a serving dish while you make the dressing.
  3. Take the cooked lemon quarters and squeeze the juice into a small bowl. Add the 2 tbsp olive oil, mustard and maple syrup, and a little salt and pepper. Whisk together thoroughly, and taste. Pour into a small jug to serve alongside the veg.
3.2.1275
www.somethingcleansomethinggreen.com

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appetite magazine is dedicated to the taste of the North East of England. Food and drink, grown here, made here, enjoyed here by the appetite team and our readers. The magazine is published eight times a year and can be picked up free in cafes, delis, farm shops and restaurants all over the North East.

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