Wash baby gem lettuce discarding any outer leaves with blemishes. Dry with a paper towel and slightly trim the end making sure that the stalk is intact. Cut each lettuce down the centre beginning at the stalk.
Lightly oil the baby gems on each side and season with salt and pepper. Place the baby gems on a medium/high grill or cast iron pan for 2 minutes on each side charing slightly and allowing the leaves to slightly wilt. Remove and plate. Cut the lemon in half and grill for 2 minutes over medium/high heat.
Using one half of the lemon, squeeze the juice over the baby gems. Top with the grated Pecorino cheese, salt and pepper and finish with a drizzle of olive oil. Serve warm or at room temperature.
Wash baby gem lettuce discarding any outer leaves with blemishes. Dry with a paper towel and slightly trim the end making sure that the stalk is intact. Cut each lettuce down the centre beginning at the stalk.
Lightly oil the baby gems on each side and season with salt and pepper. Place the baby gems on a medium/high grill or cast iron pan for 2 minutes on each side charing slightly and allowing the leaves to slightly wilt. Remove and plate. Cut the lemon in half and grill for 2 minutes over medium/high heat.
Using one half of the lemon, squeeze the juice over the baby gems. Top with the grated Pecorino cheese, salt and pepper and finish with a drizzle of olive oil. Serve warm or at room temperature.
