Baby gem salad with caramelised onion wafu dressing and nori
Serves 4 Time to cook 15-20 minutes
Ingredients: 1 sheet of nori 8 heads of baby gem lettuce 2 chopped spring onions 2 tbsp roasted sesame seeds
For dressing: 500g of white onion 200ml of GF soya sauce 20g of carrots ½ nashi pear 100ml of grapeseed oil 30ml of sesame oil
Baby gem salad with caramelised onion wafu dressing and nori
Method: Cut the white onion into fine dice, then caramelise the onion in a heavy-based saucepan until rich in colour, being very careful not to burn it. Then set to one side. Remove the core from the nashi pear and grate using a microplane grater. Do the same with the carrot and mix both with the onions off the heat. Add the remaining ingredients and mix well. Season with a little salt if required, though this will depend on the sweetness from the nashi pear and the carrot.
To assemble: Cut the baby gem into quarters and lay on a tray, then brush with some vegetable oil and grill over a very hot charcoal BBQ (robata grill), and char on both sides. Remove from the grill and chill before serving. Place on the serving plate with the cut surface facing up, and spoon the wafu sauce over, ensuring it gets between the layers. Cut the nashi pear into fine slices and sprinkle over the top with the sesame seeds and the finely chopped spring onions.
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