Scorched Iceberg Lettuce with Ginger & Black Vinegar
Recipe for scorched iceberg lettuce and spring onion with black vinegar and ginger.
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Cooking tools:
- Grill pan
- Grill
- Mason jar
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Tongs
- Stove
Ingredients
- 1 iceberg lettuce, outer leaves removed, cut into 8 wedges
- 6 spring onions, trimmed
- 1 tbsp vegetable oil
- Black vinegar dressing
- 60 ml (¼ cup) vegetable oil
- 2 tbsp Chinkiang vinegar (see note)
- 1 tbsp soy sauce
- 20 gm ginger, peeled and cut into julienne
- 2 tsp roasted chilli paste
- 1 garlic clove, finely grated
- lemon juice
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