Gem lettuce with fridge-raid dressing
Ingredients
- ½ very ripe avocado, flesh scooped out (3 ½ ounces/90 grams)
- 1 ½-inch/4 centimetre piece of ginger, peeled and roughly chopped (2 tablespoons)
- 1 small garlic clove, crushed
- 2 lemons: finely zest 1 to get 1 teaspoon, then juice both to get 3 tablespoons
- 1 green chile, roughly chopped
- 1 tablespoon tahini
- 5 tablespoons plus 2 teaspoons/85 millilitres olive oil
- Salt
- ½ cup/10 grams basil leaves
- ½ cup/10 grams tarragon leaves
- ½ cup/10 grams dill
- ½ cup/10 grams parsley leaves
- ½ cup/10 grams cilantro leaves
- ¼ cup/60 millilitres water
- 4 gem lettuces, trimmed at the bottom and cut lengthwise into eighths (14 ounces/400 grams)
- 2 teaspoons black sesame seeds (or white), lightly toasted
Directions
- Put the avocado, ginger, garlic, lemon zest, lemon juice, chile, and tahini into the bowl of a food processor with five tablespoons/75 millilitres of the oil and a rounded quarter teaspoon salt. Blitz to a smooth paste, then add the basil, tarragon, dill parsley, and cilantro. Blitz again, then, with the machine still running, slowly pour in the water until smooth and combined.
- Mix the gem lettuce with the remaining two teaspoons of oil and an eighth teaspoon salt until combined. Transfer to a platter, spoon the dressing on top, and sprinkle with the sesame seeds.
