Little gem lettuces halved and charred until just wilted, served with a punchy anchovy, garlic, and chive dressing. A warm salad with serious depth.
smokeandsoil.com/recipes/charred-gem-lettuce-with-anchovy-dressing
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
For the Anchovy Dressing
Charred gem lettuce sounds wrong until you eat it. The outside chars, the inside wilts just enough, and the bitterness that develops is exactly what the anchovy dressing is there to balance. This interplay of smoky, slightly bitter leaves with a punchy, savoury dressing is a reminder that BBQ isn’t just about meat—it’s about how fire transforms vegetables too.
The key here is the direct heat grilling over clean-burning coals, which gives the lettuce a delicate smokiness without overpowering its natural freshness. The anchovy dressing, with garlic, Dijon mustard, and a splash of vinegar, cuts through the charred bitterness, while fresh chives add a subtle brightness. It’s a recipe that respects seasonal, homegrown ingredients and uses the BBQ as a precise cooking tool rather than a blunt instrument.
This dish sits firmly in everyday BBQ territory—elevated enough to impress but straightforward enough to make regularly. It’s a great example of how clean, whole-food cooking over fire can bring out unexpected flavours and textures, proving that the BBQ can be as much about balance and finesse as it is about heat and smoke.
For the Anchovy Dressing
drained and finely chopped
minced
finely snipped
For the Charred Lettuce
outer leaves removed, halved lengthwise
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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For the Charred Lettuce
Prepare the Anchovy Dressing
In a small bowl, combine the chopped anchovy fillets, minced garlic, Dijon mustard, and white wine vinegar. Slowly whisk in the extra virgin olive oil until the dressing emulsifies slightly. Stir in the snipped chives and season with black pepper. The anchovies provide sufficient salt, so taste before adding more. Set aside.
Establish High Heat
Fill a chimney starter with Weber briquettes and light. Once fully ashed over (approx. 15-20 minutes), pour them onto the charcoal grate, creating a direct high-heat zone. The target temperature at grate level should be in excess of 230°C (450°F). Ensure the cooking grate is clean and lightly oiled to prevent sticking.
Prepare the Lettuce
Brush the cut side of the halved Gem Lettuce with the 1 tbsp of olive oil and season lightly with sea salt. The oil facilitates the charring process and prevents the delicate leaves from drying out immediately.
Char the Lettuce
Place the lettuce halves, cut-side down, directly over the high-heat briquettes. Grill for 90 seconds to 2 minutes. The goal is to achieve a deep, dark char on the cut edges without cooking the entire head. Flip the lettuce and grill for a further 60 seconds on the rounded side to introduce a light wilt. Remove immediately from the grill.
Plate and Serve
Arrange the charred lettuce halves on a serving platter. Drizzle the anchovy dressing generously over the warm lettuce. Serve immediately while the contrast between the warm, charred exterior and the cool, crisp interior is at its peak.
Plate and Serve
Arrange the charred lettuce halves on a serving platter. Drizzle the anchovy dressing generously over the warm lettuce. Serve immediately while the contrast between the warm, charred exterior and the cool, crisp interior is at its peak.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
tool
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Fuel
Written by
L Field
