Traditional recipes

Grilled Lettuces with Crème Fraîche and Avocado

Grilled Lettuces with Crème Fraîche and Avocado

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Ingredients

  • 2 romaine lettuce hearts and/or large heads of Treviso radicchio, halved lengthwise
  • 3 tablespoons olive oil, divided, plus more
  • Kosher salt and freshly ground black pepper
  • 1 cup mizuna or baby mustard greens
  • 1 avocado, cut into quarters
  • 2 tablespoons fresh lemon juice
  • Flaky sea salt (such as Maldon)

Recipe Preparation

  • Prepare grill for medium-high heat. Brush cut sides of lettuce with a total of 2 Tbsp. oil; season with kosher salt and pepper. Grill lettuce, cut side down, until lightly charred, about 2 minutes.

  • Toss mizuna with 1 Tbsp. oil in a medium bowl; season with kosher salt.

  • Dollop crème fraîche on a platter and top with grilled lettuce and avocado; scatter mizuna over. Drizzle with lemon juice and more oil; season with sea salt and pepper.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 340 Fat (g) 29 Saturated Fat (g) 10 Cholesterol (mg) 40 Carbohydrates (g) 17 Dietary Fiber (g) 10 Total Sugars (g) 5 Protein (g) 6 Sodium (mg) 45Reviews Section