Ingredients
- 4 packets of little gem lettuce (8 heads) or 1 large head of cos lettuce, trimmed, washed and patted dry
- 2 individual mini ciabattas
- 2 cloves of garlic, peeled
- A drizzle of olive oil
- 250ml cream
- Juice of 1 lemon
- 100g Parmesan, grated
- Salt and black pepper
1 Set the oven to 185 degrees.
2 Cut the the ciabattas in half and toast them. Cut one garlic clove in half and rub the cut halves into the toasted side of the bread. Drizzle with the olive oil and keep the toast warm.
3 Pour the cream into a large bowl, crush the remaining clove of garlic and add it along with the lemon and half the Parmesan. Season, then turn the lettuce in the dressing.
4 Put a warm piece of toasted ciabatta on each plate, assemble the lettuce carefully on top, then scatter the remaining Parmesan over the top.
