Char-Grilled Cos Lettuce

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Lettuce isn't just for salads! Cooking lettuce can improve its flavour by reducing bitterness and introducing a pleasant smokiness or caramelisation. This recipe is very quick to prepare and matches capers with parmesan, which are the ultimate pair.

_Ingredients:

1 head of cos lettuce
Olive oil

Garnish:

2 tablespoons toasted sliced almonds
2 tablespoons capers (optional)
30g grated Parmesan cheese

For the dressing:

½ avocado
2 tablespoons yoghurt
1 small clove of garlic
½ tsp vinegar or lemon juice
½ tsp Dijon mustard
Water (if needed)

_{INSTRUCTIONS:}

Slice the cos lettuce into quarters, leaving the root intact. Drizzle with olive oil. Heat a BBQ or large griddle pan to medium heat. Cook on each side for 2-3 minutes until charred, ensuring to turn often.
To make the dressing: In a blender, add the avocado, olive oil, small clove of garlic, yoghurt, vinegar or lemon juice, and Dijon mustard. Blitz until smooth. Check for seasoning and add salt and pepper if required.
Heat a frying pan to medium heat with one tablespoon of olive oil. Add 2 tablespoons of drained capers to the pan and cook for 2 minutes until crispy, shaking the pan.
To assemble: Place the charred lettuce onto a large plate, drizzle over the dressing, and scatter over the capers, almonds, and grated Parmesan cheese. Season with salt and pepper.

wonkybox

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