Charred Cos and Avo Salad and Crème Fraiche Dressing
Charred cos lettuce is the star of this fresh, crunchy salad. Drizzle with the crème Fraiche dressing and finish with pan-fried chorizo for a spicy lift.
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INGREDIENTS
Olive oil
4 avocados halved; skin removed
4 heads of cos or baby gem lettuce, halved
125g crème fraiche
Juice and zest of 1 lemon
Salt and black pepper
Crunchy croutons and pan-fried chorizo to serve
METHOD
Heat a Le Creuset 32cm Tradition Rectangular Grill over medium to high heat and drizzle the avocados and lettuce with olive oil. Grill in batches, on the cut side only, until both are charred with griddle marks.
To make the dressing, place the crème Fraiche into a bowl, and whisk in the lemon juice, zest, and seasoning. Loosen up the dressing with a splash of cold water.
Arrange the lettuce and avocados in Le Creuset Pasta Bowls and drizzle with the dressing. Serve immediately with crunchy croutons and optional pan-fried spicy chorizo.
