Griddled Baby Gem Wedge Salad

There used to be a restaurant near my apartment that did griddled wedges of lettuce served with a lovely blue cheese dressing. Sadly it closed but my memory of the dish lingers on. Blue cheese is a no-no so I have done a cottage cheese based dressing and served it with a beetroot and radish salad. It’s also a good reason to get out a pan that many of us have but often don’t use!



  • 2 Gem lettuces, cut in half or quarters depending on size
  • Pinch of garlic salt
  • Spray of flora oil
  • 50g low fat cottage cheese
  • 1 tsp of capers
  • 1 large gherkin, finely chopped
  • Salt & black pepper

What to do

  1. Heat up your griddle pan until very hot.
  2. Spray the cut side of the lettuce with the oil and sprinkle with garlic salt.
  3. Place on the griddle pan, cut she down and gently press them on to the pan.
  4. After about 3 minutes turn them over – try not to over cook them you just want a nice bit of charring.
  5. Finish them for another minute on the other side.
  6. While they are cooking mix the cottage cheese with the capers, gherkin salt and pepper.
  7. Serve the wedges with the dressing adding more salt and pepper if needed.
  8. Add a salad of your choice and a flat or pitta bread.

Even with the bread and salad I calculated the calories at less than 250.

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