Gastronomixs

Warm butterhead lettuce salad

This component lends itself to endless variations and additions, which also makes it easy to use as a dish in its own right.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Warm butterhead lettuce salad

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

head lettuce (butterhead)

As needed

 

green herb oil

As needed

 

mature cheese

As needed

 

salt and pepper

Preparation method

  • Set the temperature of the barbecue or Big Green Egg to 200°C.
  • Cut the head of lettuce in half through the middle, so each half contains core and the leaves stay on.
  • Use aluminium foil to make a 'basket' around the round side of the lettuce, so it can stand up.
  • Lightly oil the cut side of the head and grill on the cut side for approximately 1 minute.
  • Turn the head over and set down on the aluminium foil.
  • Sprinkle the cut side with oil again and then with the mature cheese, salt, and pepper.
  • Close the lid and cook for 4 more minutes.
  • Remove from the barbecue, discard the foil and cut out the core.
  • Serve immediately. 

Serving suggestions

  • Can be made into a stand-alone summer dish, e.g. by adding sun-dried tomatoes, anchovies and nuts.
  • Tear the lettuce into smaller pieces and serve with another component, such as cold smoked fish, as side dish.

Previous page