Grilled Lettuce with Mustard and Goat Cheese
Romaine lettuce 1.8 lbs (800 g) - (4 pieces)
- Romaine lettuce (4 pieces) 1.8 lbs
- Caper berries (16 pieces) 1.5 oz
- Aged goat cheese 2.5 oz
- Extra virgin olive oil 0.8 tbsp
- Rustic breadcrumbs 1.3 cups
- Chopped hazelnuts 1.3 cups
- Extra virgin olive oil to taste
- Dijon mustard 4 tsp
- Maple syrup 1 tbsp
- Extra virgin olive oil 2 tsp
- Water 1 tsp
- To prepare the grilled lettuce with mustard and goat cheese, start with the breadcrumb mixture: heat a drizzle of oil in a small pan, then add the coarse breadcrumbs 1 and the chopped hazelnuts 2 . Toast over medium heat, stirring often 3 . It will take about 10 minutes.
- Meanwhile prepare the mustard sauce: in a bowl combine the Dijon mustard 4 , the water 5 and the maple syrup 6 .
- Stir with a teaspoon until you obtain a smooth, well-emulsified sauce 7 . At this point the breadcrumb mixture will also be ready; it should be nicely golden and crunchy 8 . Transfer it to a bowl and set aside. Move on to the lettuce: remove the base of the lettuce heads and cut them in half lengthwise 9 .
- Heat a non-stick skillet very well, then lay the lettuce with the cut side down 10 and cook over high heat for a few minutes on both sides 11 , until well grilled and slightly charred. In total it will take about 15 minutes. Meanwhile, cut the caperberries in half 12 and shave thin slices off the aged goat cheese using a vegetable peeler or a knife.
- Finally move on to plating: place the grilled lettuce at the base of the plate 13 , add alongside 2 tablespoons of the crunchy breadcrumb mixture, drizzle with the mustard sauce 14 , distribute the caperberries and finish with the shavings of goat cheese 15 . Serve your grilled lettuce with mustard and goat cheese immediately!
Vegetarian
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
INGREDIENTS
- Romaine lettuce 1.8 lbs (800 g) - (4 pieces)
- Caper berries 1.5 oz (40 g) - (16 pieces)
- Aged goat cheese 2.5 oz (70 g)
- Extra virgin olive oil 0.8 tbsp (10 g)
- For the breadcrumb mixture
- Rustic breadcrumbs 1.3 cups (160 g)
- Chopped hazelnuts 1.3 cups (160 g)
- For the mustard sauce
- Dijon mustard 4 tsp (20 g)
- Maple syrup 1 tbsp (20 g)
- Extra virgin olive oil 2 tsp (10 g)
- Water 1 tsp (5 g)
How to prepare Grilled Lettuce with Mustard and Goat Cheese
To prepare the grilled lettuce with mustard and goat cheese, start with the breadcrumb mixture: heat a drizzle of oil in a small pan, then add the coarse breadcrumbs 1 and the chopped hazelnuts 2.
Toast over medium heat, stirring often 3. It will take about 10 minutes.
Meanwhile prepare the mustard sauce: in a bowl combine the Dijon mustard 4, the water 5 and the maple syrup 6. Stir with a teaspoon until you obtain a smooth, well-emulsified sauce 7. At this point the breadcrumb mixture will also be ready; it should be nicely golden and crunchy 8.
Transfer it to a bowl and set aside. Move on to the lettuce: remove the base of the lettuce heads and cut them in half lengthwise 9. Heat a non-stick skillet very well, then lay the lettuce with the cut side down 10 and cook over high heat for a few minutes on both sides 11, until well grilled and slightly charred.
In total it will take about 15 minutes. Meanwhile, cut the caperberries in half 12 and shave thin slices off the aged goat cheese using a vegetable peeler or a knife.
Finally move on to plating: place the grilled lettuce at the base of the plate 13, add alongside 2 tablespoons of the crunchy breadcrumb mixture, drizzle with the mustard sauce 14, distribute the caperberries and finish with the shavings of goat cheese 15. Serve your grilled lettuce with mustard and goat cheese immediately!