4 baby gem lettuces, halved
½ cucumber, very thinly sliced
75g chilled gorgonzola, thinly sliced
50g pecan nuts
2 tbsp NOMU Extra Virgin Olive Oil
1/3 cup granulated sugar
Pinch of NOMU Spanish Rub or NOMU Peri Peri Rub
Crème fraiche dressing:
¼ tsp Dijon mustard
½ tsp white wine vinegar
Juice of ½ lemon
½ tsp caster sugar
Generous pinch of salt
2 tbsp crème fraiche
¼ tsp NOMU One For All Grinder
Preheat the oven to 180°C.
To make the dressing, place the mustard in a bowl. Add the white wine vinegar and the lemon juice and whisk to combine. Add the sugar and salt and stir to dissolve. Lastly, add the crème fraiche and stir through well.
Place the pecan nuts on a baking tray and drizzle with the olive oil, sprinkle with the rub of your choice and place in the oven. Roast for 3 – 5 minutes watching carefully as they can burn very quickly.
Meanwhile, place the 1/3 cup sugar in a small saucepan and allow to caramelize over medium heat, stirring occasionally. Once the sugar has dissolved and caramelized, pour over the roasted nuts and stir to coat. Spread onto a lined baking tray and allow to cool. Once cooled, chop roughly.
Place the baby gem lettuce halves on a large serving platter, or if you are plating individually, place 2 halves onto serving plates or bowls. Layer the cucumber and cheese loosely on top of the lettuce. Drizzle generously with crème fraiche dressing and sprinkle with spiced caramelized pecans.
Tip: Baby Cos lettuce is also perfect for this recipe. You can substitute the gorgonzola for your favourite blue cheese such as Roquefort or Stilton.
4 baby gem lettuces, halved
½ cucumber, very thinly sliced
75g chilled gorgonzola, thinly sliced
50g pecan nuts
2 tbsp NOMU Extra Virgin Olive Oil
1/3 cup granulated sugar
Pinch of NOMU Spanish Rub or NOMU Peri Peri Rub
Crème fraiche dressing:
¼ tsp Dijon mustard
½ tsp white wine vinegar
Juice of ½ lemon
½ tsp caster sugar
Generous pinch of salt
2 tbsp crème fraiche
¼ tsp NOMU One For All Grinder
Preheat the oven to 180°C.
To make the dressing, place the mustard in a bowl. Add the white wine vinegar and the lemon juice and whisk to combine. Add the sugar and salt and stir to dissolve. Lastly, add the crème fraiche and stir through well.
Place the pecan nuts on a baking tray and drizzle with the olive oil, sprinkle with the rub of your choice and place in the oven. Roast for 3 – 5 minutes watching carefully as they can burn very quickly.
Meanwhile, place the 1/3 cup sugar in a small saucepan and allow to caramelize over medium heat, stirring occasionally. Once the sugar has dissolved and caramelized, pour over the roasted nuts and stir to coat. Spread onto a lined baking tray and allow to cool. Once cooled, chop roughly.
Place the baby gem lettuce halves on a large serving platter, or if you are plating individually, place 2 halves onto serving plates or bowls. Layer the cucumber and cheese loosely on top of the lettuce. Drizzle generously with crème fraiche dressing and sprinkle with spiced caramelized pecans.
Tip: Baby Cos lettuce is also perfect for this recipe. You can substitute the gorgonzola for your favourite blue cheese such as Roquefort or Stilton.
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Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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