Butterhead lettuce powder

Creation by Jermain de Rozario, restaurant ‘t Parlement, Helmond, the Netherlands.

Butterhead lettuce powder

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head of lettuce (butterhead)



Maldon salt

Preparation method

  • Pluck the leaves of the parsley and arrange on a rack in a drying cabinet. If you do not have a drying cabinet, you can do this on baking sheets in the oven at the lowest temperature.
  • Remove the leaves from the lettuce, tear into pieces and season with salt and pepper.
  • Arrange the pieces on racks in the drying cabinet.
  • Set the drying cabinet at 60°C and dry the lettuce and parsley for approximately 2 hours.
  • Blend the parsley and lettuce in a thermo blender with the salt until you have a fine powder.

Serving suggestions

  • Use the powder to dust a preparation such as a mousse or crème of butterhead lettuce.
  • As a component in a composition with tomato, celeriac, shrimp or fennel.

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