This is what loving food is all about – making discoveries like this. Who knew that lettuce can be enjoyed not raw? I have had high expectations of this recipe, based on one from River Cottage Everyday, ever since I book marked it years ago.
You can cook the lettuce on a bbq or indoors like me on a very hot griddle or frying pan (although a frying pan will lack the charred lines effect!) It only takes a few minutes to cook the lettuce and spring onions until they are brown and softened, then top them with olive oil and goats cheese. I have added a little balsamic vinegar to give a slight sweetness to the bitter/salty combination. If you leave the lettuce stalks on you can easily load the other ingredients on top then pick it up and greedily eat it all together with your hands! Hugh (Fearnley-Whittingstall) says that lettuce is also delicious braised in stock and wilted in a risotto.
This dish is pretty substantial on it’s own but would also impress as a side dish or starter.
I excitedly bought River Cottage Everyday at a jumble sale and it is a lovely cookbook – full of homely veg, fish and meat recipes and dessert, breakfast and packed lunch ideas. It’s booster bar recipe (basically fancy flapjacks – see recipe here https://katielovescooking.wordpress.com/2012/11/25/kids-snack-peanut-butter-honey-and-seed-booster-bars/) are a staple in our house – kids and adults love ’em!
Ok, I will stop banging on. Here is today’s recpe:
Charred lettuce and spring onions with goats cheese (serves 2 as a main)
2 little gem lettuces, chopped in half lengthways and stalks left on
10 spring onions, trimmed
Small goats cheese
Salt and pepper
Brush the lettuces and spring onions with olive oil and place on a VERY HOT bbq/griddle/frying pan. After a few minutes turn them over, ensuring each side is browned and softened. 30 seconds before they are done, pour a little balsamic vinegar on the cut sides and turn over to finish off.
Put the lettuce and spring onions on a plate and top with shaved/thinly cut goats cheese, olive oil, salt and pepper. Eat greedily with hands!
Based on a recipe from River Cottage Everyday