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Per preparare i cuori di lattuga: scaldare una padella antiaderente o una griglia. Tagliare a metà i cuori di lattuga romana e pennellare la parte piatta del taglio con abbondante olio extravergine di oliva. Quando la padella è ben calda, brasare la verdura per 3 minuti solo dal lato del taglio.
Tritare grossolanamente i semi, tostarli in una padella senza aggiunta di grassi, toglierli da fuoco e tenerli da parte.
Per preparare la salsa di sesamo e clementine: frullare tutti gli ingredienti aggiungendo l’olio di girasole poco per volta, fino a ottenere una salsa liscia e cremosa. Aggiustare di sale.
Quando l’insalata è cotta sistemarla in un piatto, irrorarla con la salsa di sesamo, cospargere con i semi tritati e tostati e finire con una macinata di pepe.
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