Nothing is more synonymous with summer than the sound of a sizzling barbecue. This grilled romaine lettuce recipe is the perfect side for your summer barbecue this season.

Method 

1. First make the mayonnaise. Whisk the egg yolk, garlic, mustard, curry powder and 1 tablespoon of the lemon juice together with a pinch of salt until combined and smooth.

2. Keep whisking as you slowly add the oil, drop by drop. When the mixture gets very thick, whisk in the rest of the lemon juice, then continue to add the oil in a thin trickle until it has all been incorporated.

3. Taste the mayonnaise and adjust the seasoning with a little more salt or lemon.

4. Preheat a griddle pan until smoking hot. Brush the cut side of each lettuce with oil and season with salt and pepper.

5. Griddle the lettuce for 5 minutes, or until marked, cut side down. Turn the lettuces and griddle for 2 minutes to warm through, then serve with the mayonnaise on the side.

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Ingredients

• 2 romaine lettuces, halved
• lengthways (little gems can
• also be used)
• 1 tbsp olive oil
• FOR THE CURRY MAYONNAISE:
• 1 large egg yolk
• 1 clove garlic, finely grated

• 1 tsp Dijon mustard
• 1 tsp curry powder, plus extra
• to garnish
• 2 tbsp lemon juice
• 150ml sunflower oil
• Salt
• Freshly ground black pepper