Grilled Gem Lettuce Salad

This is what we call an elevated Caesar salad. This grilled gem lettuce salad is a wonderful side dish to pair with your Christmas ham! All you need in your DineRite griddle.



200g of day old bread, ideally sourdough

800ml extra virgin olive oil

Sea salt and black pepper

80 ml creamy anchovy dressing

30g shaved parmesan

Creamy Anchovy Dressing:

6 anchovies

1⁄3 cup finely grated parmesan

1 small garlic clove, minced 1⁄4 tsp dried chilli flakes

1⁄2 lemon, zested and juiced

1 tsp dijon mustard

1 egg yolk

1⁄2 cup extra virgin olive oil Sea salt and black pepper


Place the anchovies, parmesan, garlic, chilli, lemon zest and juice, mustard and egg yolk in a bowl. Use a blender and blend until a paste forms. With the blender running, pour in the oil in a slow and steady stream. The oil will emulsify the mixture to create a thick and creamy dressing. Adjust the consistency on the dressing with a little cold water and season to taste.

Preheat the oven to 180 degrees celsius and line the baking tray with baking paper. Roughly tear the bread into bite sized pieces and place in a large bowl with 1 tbsp oil. Season well, then toss to coat. Spread the bread pieces out in a single layer over the prepared tray and bake, tossing halfway, for 10-12 minutes or until golden and crunchy. Set aside to cool. Meanwhile, place your griddle pan over high heat. Halve the lettuce lengthways, being careful to keep the cores intact on each half. Place half the lettuce halves, cut-side down in the hot pan and cook for 1-2 minutes or until slightly charred. Repeat with the remaining lettuce halves. Arrange the lettuce, charred-side up, on a large serving platter. Dollop with the anchovy dressing. Scatter over the parmesan and croutons. Dress with the remaining oil, season to taste and serve immediately.