Grilled Lettuces with Crème Fraîche and Avocado
A sophisticated salad featuring grilled romaine and radicchio, topped with creamy crème fraîche, buttery avocado, and peppery mizuna greens. The char from grilling adds a delightful smoky flavor to the crisp lettuces.
4 servings
17 min
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Ingredients
- •2 heads romaine lettuce hearts and/or large heads of Treviso radicchio, halved lengthwise
- •3 tablespoons olive oil
- •1 to taste Kosher salt and pepper
- •1 cup mizuna or baby mustard greens
- •½ cup crème fraîche
- •1 whole avocado
- •2 tablespoons fresh lemon juice
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
Prepare grill for medium-high heat. Brush cut sides of lettuce with a total of 2 tablespoons oil; season with kosher salt and pepper. Grill lettuce, cut side down, until lightly charred, about 2 minutes.
10 min
- 2.
Toss mizuna with 1 tablespoon oil in a medium bowl; season with kosher salt.
2 min
- 3.
Dollop crème fraîche on a platter and top with grilled lettuce and avocado; scatter mizuna over. Drizzle with lemon juice and more oil; season with sea salt and pepper.
5 min
