Warm salad of griddled baby gem lettuce, asparagus, bacon and blue cheese dressing

It might sound counterintuitive, but griddling lettuce brings out a little more sweetness in the leaves – and when the mercury drops – warm salads can be a great way to get your veggies in without eating chilly raw veg. Bacon, a decadent blue cheese dressing and a chilled Grolsch ensure you won’t feel deprived while eating this salad!

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes


4 heads baby gem lettuce
4 T extra virgin olive oil
2 T sunflower oil
250g cubed streaky bacon
300g asparagus
100g blue cheese
1 cup good quality mayonnaise
3 T white wine vinegar


Heat a griddle pan over a high heat. Cut the baby gems down the centre and bruch the cut side with olive oil. Place on the griddle pan and cook for 2 minutes to char.

Heat the sunflower oil over a medium heat. Add the bacon and cook until crispy and drain on absorbent paper.

Cut the asparagus in half down the lengths and blanch in boiling water.

To make the dressing: Add the blue cheese, mayonnaise and white wine vinegar to a blender and blend until smooth.

To serve, place the baby gems, bacon, asparagus in a serving dish and drizzle the dressing over. Serve with a cold bottle of Grolsch.

Recipe courtesy of Grolsch. For more pairing ideas with beer, visit our Grolsch page.

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