MICHEL ROUX'S RECIPES

SERVES 6

INGREDIENTS

4 Rooster potatoes 
2 Little gem lettuce cut into quarters 
2 Very ripe plum tomatoes de-seeded 
1 Clove garlic peeled and crushed 
Half lemon squeezed 
3 Tablespoons olive oil 
Salt & pepper 
1 Teaspoon castor garlic

METHOD

Place the potatoes into cold salted water and simmer until cooked. Leave to cool and then drain, cut each potato into 6 wedges and brush with olive oil. Grill over high heat on a bar grill and when well marked set aside and keep warm. To make the dressing place all the ingredients in a blender and blitz until smooth. Strain through a sieve and drizzle over the lettuce. Serve with the warm grilled potatoes.