Charred Baby Gem, watercress & bacon salad

Contains pork – recipe is for non-Muslims only
Lightly char lettuce leaves with a blowtorch and drizzle with lemon dressing for an unusual side dish that pairs perfectly with fish pie

  • Prep:10 mins
    Cook:8 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 105
  • fat 9g
  • saturates 2g
  • carbs 2g
  • sugars 2g
  • fibre 2g
  • protein 4g
  • salt 0.6g


  • 3 Baby Gem lettuces, quartered
  • 4 tbsp olive oil
  • 100g bacon lardons
  • 2-4 tbsp lemon juice
  • 100g bag watercress


  1. Brush the lettuce halves with 1 tbsp of the oil, then place on a baking tray and use a blowtorch to lightly char them all over. Heat the remaining oil in a frying pan, add the bacon lardons and fry until really crispy. Remove using a slotted spoon and drain on kitchen paper, leaving all the fat in the pan.

  2. To make the dressing, add the lemon juice to the pan with the bacon fat and stir, taste and season. Toss the lettuce, watercress and lardons together with the dressing in a large bowl, then arrange on a platter.

Suggested recipes from this collection...