Charred Cos Lettuce, Orange, Hazelnuts & Hazelnut Oil

Charred Cos Lettuce, Orange, Hazelnuts & Hazelnut Oil
Charred Cos Lettuce, Orange, Hazelnuts & Hazelnut Oil

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Simon Toohey

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Tea infused
  • Festivities Name
    Autumn
    Spring
    Summer
    Winter

Ingredients

  • 2 Baby cos lettuce
  • 1 Orange
  • 20g of Roasted hazelnut
  • 1tbls Hazelnut oil
  • 1 Detox tea bag
  • ½ Lemon juice
  • 1tbls Maple syrup

Methods and Directions

  • Cut the baby cos down the middle.
  • . Place a cooling rack over the flame on the stove and place on high heat. Pour the vegetable oil over your hands and rub them together.
  • Rub the cos with oil then place cut side down on the flame and cook for a couple of minutes.
  • You are aiming for wonderful char and wilt marks on the cos and for the un-cut sides to be raw still.
  • Take off the heat and place cut side up on the serving plate.
  • Take the top and bottom off the orange. Then with a sharp knife cut the skin and pith off. Finally cut out the segments of the orange. Place these segments into the sections of the cos lettuce
  • Place the hazelnut oil, lemon juice, tea leaves from the bag and maple syrup in a bowl.
  • Whisk until combined and pour over the cos. Finally crush the roasted hazelnuts and sprinkle over. Serve.

ALL RIGHTS RESERVED © 2023 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 27/01/2023