Baby lettuce hearts with pistachio dressing and parmesan

Baby lettuce hearts with pistachio dressing and parmesan recipe - For pistachio dressing, process ingredients in a blender until smooth and season generously to taste.

Baby lettuce wedges make great finger food; they’re easy to pick up, and go with just about any dressing or dip. We’ve opted for a tasty nutty dressing, but an anchoïade would also be delicious.

Ingredients

5 baby gem lettuces, quartered

Finely grated parmesan, to serve

Pistachio dressing

150 gm pistachio nuts

150 ml olive oil

Juice of 1 lemon

1 small garlic clove, crushed

1 tbsp hulled tahini

Method

Main

1.For pistachio dressing, process ingredients in a blender until smooth and season generously to taste.

2.Arrange lettuce wedges on a platter, spoon pistachio dressing on top, scatter with parmesan and serve.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

Main

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