Charred Cos and Avo Salad and Crème Fraiche Dressing

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
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.
Main ingredients
  • Vegetables
Ingredients
Method

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

  • 1
    Heat a Le Creuset 32cm Traditional Rectangular Grill with a splash of olive over medium heat. Drizzle the avocados and lettuce with olive oil and grill in batches, on the cut side only, until both are charred with griddle marks.
  • 2
    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.
  • 3
    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.