25g Smoked Mushroom Garum
300g Padrón peppers
15g olive oil
3g freshly cracked black pepper
1 lemon, zested and juiced
10 sprigs of cilantro, chopped
1 head of romaine or bibb lettuce, chopped
2 avocados, sliced
1 pomegranate, de-seeded
Chili flakes to taste
Salt to taste
Preheat oven to 210ºC.
In a medium mixing bowl, add the garum, olive oil, black pepper, and half of the chopped cilantro to make a dressing. Combine well and set aside.
Line a baking tray with parchment paper. Arrange the peppers in one even layer and bake for 5 minutes. The peppers should become slightly blackened and blistered. Remove from the oven and add to the mixing bowl. Use 2 large spoons to toss the peppers in the dressing. Zest a lemon over the padrón peppers. Then add half of juice and toss again.
In a large mixing bowl, combine the chopped lettuce, avocado, cilantro, and pomegranate seeds. Mix well. Now add the padrón peppers and dressing, and toss lightly.
Serve the warm salad on a large serving plate, season with salt and chili flakes. Pair your salad with toasted bread or as a side to a filet of fish.