Directions
- 1Cut the little gem lettuce in half
- 2Grill the lettuce halves on a grill pan until slightly charred
- 3Trim the woody ends off the asparagus
- 4Boil the asparagus until tender
- 5Immediately transfer asparagus to an ice bath to stop the cooking process
- 6Season the lamb with salt and sear it in a pan until cooked
- 7Finely chop the parsley and shallots
- 8Slice the seared lamb
- 9Cut the asparagus into smaller pieces
- 10Make the dressing by mixing white wine vinegar, olive oil, shallots, salt, and lemon juice in a bowl and blend using an immersion blender
- 11Combine all ingredients in a large bowl
- 12Add parsley and peas
- 13Pour dressing over salad and toss gently to combine
- 14Season with black pepper
Ingredients
- 1 Lamb
- 4 Little gem lettuce
- 6 Asparagus
- 1 handful Parsley
- 1 handful Shallots
- 1 handful Peas
- 1 pinch Salt
- 1 tbsp White wine vinegar
- 1 tbsp Olive oil
- 1 Lemon
- 1 pinch Black pepper
Equipment
knifegrillfrying panbowlimmersion blender
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