Gem lettuce with fridge-raid dressing

By Yotam Ottolenghi
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Gem lettuce with fridge-raid dressing

The creation of this delicious dressing from Chef Yotam Ottolenghi is something! He came up with the fridge raid dressing after pulling out all the sad odds and ends of herbs he had in his fridge drawer and blended them together with avocado, lemon and tahini!



  • ½ very ripe avocado, flesh scooped out (3 ½ ounces/90 grams)
  • 1 ½-inch/4 centimetre piece of ginger, peeled and roughly chopped (2 tablespoons)
  • 1 small garlic clove, crushed
  • 2 lemons: finely zest 1 to get 1 teaspoon, then juice both to get 3 tablespoons
  • 1 green chile, roughly chopped
  • 1 tablespoon tahini
  • 5 tablespoons plus 2 teaspoons/85 millilitres olive oil
  • Salt
  • ½ cup/10 grams basil leaves
  • ½ cup/10 grams tarragon leaves
  • ½ cup/10 grams dill
  • ½ cup/10 grams parsley leaves
  • ½ cup/10 grams cilantro leaves
  • ¼ cup/60 millilitres water
  • 4 gem lettuces, trimmed at the bottom and cut lengthwise into eighths (14 ounces/400 grams)
  • 2 teaspoons black sesame seeds (or white), lightly toasted


  1. Put the avocado, ginger, garlic, lemon zest, lemon juice, chile, and tahini into the bowl of a food processor with five tablespoons/75 millilitres of the oil and a rounded quarter teaspoon salt. Blitz to a smooth paste, then add the basil, tarragon, dill parsley, and cilantro. Blitz again, then, with the machine still running, slowly pour in the water until smooth and combined.
  2. Mix the gem lettuce with the remaining two teaspoons of oil and an eighth teaspoon salt until combined. Transfer to a platter, spoon the dressing on top, and sprinkle with the sesame seeds.


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