appetite magazine
Ted Mason’s grilled lettuce and avocado with lemon, mustard and maple vinaigrette
 
 
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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/ted-masons-grilled-lettuce-and-avocado-with-lemon-mustard-and-maple-vinaigrette/