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

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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 kamado 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.

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