Charred Gem Lettuce with Crispy Bacon, Pangrattato & Classic Vinaigrette

Method

1. 1

   Make the anchovy pangrattato
   Place the stale bread, anchovies, a pinch of salt and pepper into a food processor and pulse until fine
   breadcrumbs form. Heat the rapeseed oil in a frying pan over a medium heat. Add the breadcrumb mixture and cook, stirring regularly, until golden and crispy. Remove from the heat, stir through the chopped chives and set aside.

2. 2

   Cook the bacon
   Heat the rapeseed oil in a frying pan over a medium heat.
   Add the bacon and cook until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.

3. 3

   Grill the baby gem
   Heat a griddle pan or heavy frying pan until very hot.
   Place the baby gem wedges cut-side down in the dry pan and cook for 2–3 minutes until deeply charred and lightly wilted, while still holding their shape. Remove from the pan.

4. 4

   Assemble
   Pour the Classic Vinaigrette onto a medium serving platter, allowing it to spread naturally into a glossy base. Arrange the warm grilled baby gem wedges on top. Sprinkle the pangrattato over the top, then top each wedge with a piece of crispy bacon.
   Drizzle with extra vinaigrette and serve.