It’s hot. Not to hot to eat, but definitely too hot to cook. Last night I made the mistake of turning the oven on and nearly had a heat-related meltdown while cooking dinner, despite being fresh from a swim in the school pool and still being in my togs. If you’re basking in similar temperatures at the moment (as I write, it’s 6am and already 18C), then I suggest you forgo the oven and the stove for a dish that requires a bit of standing in front of the open fridge.
Iceberg lettuce with spicy buttermilk dressing and pickled onions
This is a homage to something on the menu at Wellington restaurant Charley Noble – I’ve become slightly obsessed with it and when I first worked out how to copy it we ate a different version for four nights in a row. If you can’t get hold of iceberg lettuce, try Little Gems.
1 red onion, peeled and thinly sliced
1/4 cup red wine vinegar
1 iceberg lettuce (or two Little Gems), washed and kept whole,
For the dressing:
1 clove garlic, crushed to a pulp with 1/4 tsp salt
1/2 cup buttermilk
1/4 cup mayonnaise (preferably home made, otherwise, try Best Foods’)
1/4 cup plain yoghurt
1 Tbsp lemon juice
2 tsp Dijon mustard
1/4 cup fresh dill, finely chopped
1 tsp Sriracha or other hot sauce
Put the onion and red wine vinegar in a small bowl, cover and set aside while you get everything else ready (this can be done in advance).
To make the dressing, put all the ingredients in a screwtop jar with a lid and shake well. Taste – add more hot sauce, lemon juice or salt as necessary. This can also be done in advance and stored in the fridge.
To serve, put the whole lettuce on a serving platter. Cut out the hard central stem, then cut through the middle into eight wedges – like you’re cutting a cake. Drain the onions and scatter over the middle, then drizzle about half the dressing over the lettuce. Any remainder dressing can be stored successfully in the fridge for up to three days.
What’s your go-to hot weather dish?