Warm little gem salad with ranch dressing

The difference in texture that comes with braising little gem is quite remarkable – once softened through gentle heat, it takes on a wonderful velvety quality.

Ingreadient

• 4 little gem lettuces, ends trimmed, cut in ½ lengthways
• 2 tbsp extra virgin olive oil
• 50g unsalted butter
• 2 clove/s garlic, crushed
• 300ml chicken stock
• 3 sprig/s thyme
• 1 pinch chilli flakes
• ½ lemon, juice
• ½ x 100g pack Cheese & Shallot Croutons

Step by step

1. For the dressing, put the egg yolks in a food processor with the garlic, mustard powder, the juice of ½ a lemon and a pinch of salt. Turn on the processor, then pour in the oil in a very slow, steady trickle until combined. Spoon into a bowl, then stir in the herbs and crème fraîche. Season, adding more lemon juice if needed. Cover and set aside in the fridge.
2. In a large bowl, toss the little gem halves in the oil and season. Gently heat a lidded heavy-based pan, then add the butter. Arrange the lettuce halves in the pan, cut-side down, and fry over a medium-high heat until golden (4-6 minutes). Reduce the heat to medium, add the garlic and cook for a further 1 minute. Pour in the stock, thyme and chilli flakes, cover with a lid (or baking tray) and simmer for 2 minutes. Uncover, add the lemon juice, then simmer to reduce the stock until almost completely evaporated (about 5 minutes). Transfer the braised lettuce to a serving dish, spoon over the reduced stock, scatter over the croutons and dollop with the ranch dressing.