Barbecued Little Gems
I love cooked lettuce – braised in stock, wilted into a risotto, puréed in soups or, as here, subjected to the fierce heat of the grill. The lettuce softens deliciously, but forms a crisp, charred, pleasantly bitter outer surface. If you don’t want to use a barbecue, you can achievevery similar results with a ridged griddle pan indoors – just be sure to get it good and hot.
When your barbecue is ready for cooking, brush the cut side of the lettuces with a little of the oil and place on the hot grill. After a minute or so, turn them over. When the lettuces are nicely charred and slightly softened, transfer to your plate and sprinkle with some salt and pepper.
Trickle over a little oil and serve.
Drizzle with salsa verde
4 Little Gem lettuce hearts, halved
3-4 tbsp Olive Oil
Salt and pepper
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