Serves : 4
- 2 heads little gem lettuces, cut lengthways in half through the root
- 2 tbsp rapeseed oil
- 2 thick slices white bread, cut into 1.5cm cubes
- 2 tbsp salad cream
- 1 X 195g tinned sweetcorn, drained
- 2 heaped tbsp freshly grated Parmesan
Heat a griddle pan until really hot. Lay the little gem, cut face down onto the griddle and leave to char for 2-3 minutes until blackened.
Remove and set aside to cool while you make the croutons.
Heat a frying pan until medium hot, add the rapeseed oil and bread cubes. Fry until golden on each side then tip onto a serving platter.
Cut through the base of the little gem to loosen the leaves then separate them.
Place onto the serving platter along with the tinned sweetcorn and parmesan then season with salt and black pepper and toss all together.
Drizzle the salad cream over the top then toss once more, and serve straight away.