Griddled lettuce with rosemary and lemon breadcrumbs
Cooked lettuce might sound like a soggy mess but let me convert you. This is an amazing way to bring extra flavour to crisp cos-style lettuces. Be warned, this won’t work very well with a loose leaf lettuce, you need a bit of structural integrity!
Griddling the lettuce add a pleasing bitterness and a bit of smoky flavour, even more so if you do it on the BBQ or over a fire. I’ve added crispy breadcrumbs, lemon and rosemary for extra texture and flavour contrast. But you could add all sorts of toppings or flavourings to the griddled lettuce - salty blue cheese or feta would be great as would crispy bacon or chorizo or crunchy roasted nuts.
Serves 2-4
50g breadcrumbs
3 tablespoons olive oil
1 small sprig rosemary, leaves picked off and finely chopped
½ lemon, zest and juice
2 baby gem-style lettuces
Salt and black pepper
1 tablespoon hard cheese, finely grated – Parmesan or a sharp cheddar
A pinch of mild chilli flakes (optional)
1. Heat one tablespoon of olive oil in a frying pan over a medium heat. Once hot add the breadcrumbs and fry, stirring frequently for about 5 minutes until crispy and golden. Add the chopped rosemary and cook for another minute. Take off the heat and stir through the lemon zest.
2. Wash the lettuces well and remove any wilted outer leaves. The cut them in half vertically, through the stalk. This means the stalk will continue to hold all the leaves together. If the lettuces look a bit gritty inside wash them again, now they are cut, and dry well in a salad spinner or with a clean tea towel.
3. Put the lettuce halves in a bowl and drizzle over the remaining two tablespoons of olive oil and season with salt and pepper.
4. Heat a griddle pan* over a high heat and once hot add the lettuce with the cut side down. Press gently down on the lettuce with a fish slice or metal spoon if you want griddle marks. Cook for two minutes and then turn the lettuce over and cook for a further minute or two.
5. Put the griddled lettuce on a serving plate with the cut side up. Squeeze over a bit of the lemon juice, sprinkle over the rosemary breadcrumbs, the cheese and a pinch of chilli if you fancy it. Serve immediately.
*If you don’t have a griddle pan use a heavy-bottomed frying pan, it will still work you just won’t get the griddle marks. The lettuce can also be cooked on a barbecue for even more smoky deliciousness.
