Lettuce coulis with Granny Smith

Creation by Tjitze van der Dam, Evi restaurant, Zandvoort, the Netherlands.

Lettuce coulis with Granny Smith

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head lettuce (butterhead)



green apple, Granny Smith



green food colouring or chlorophyll



xanthan gum

Preparation method

  • Put the lettuce and apple through a juicer and collect the juice.
  • Season with salt and pepper.
  • Thicken with xanthan gum and add colouring to retain a nice, vibrant green.

Serving suggestions

  • In an amuse-bouche or starter with North Sea shrimp and avocado.
  • As a bitter/tangy contrast to sweet components in a dessert, e.g. with tangerines.

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