Grilled Lettuce with Mustard and Goat Cheese

Name: Grilled Lettuce with Mustard and Goat Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Romaine lettuce (4 pieces) 1.8 lbs; Caper berries (16 pieces) 1.5 oz; Aged goat cheese 2.5 oz; Extra virgin olive oil 0.8 tbsp; Rustic breadcrumbs 1.3 cups; Chopped hazelnuts 1.3 cups; Extra virgin olive oil to taste; Dijon mustard 4 tsp; Maple syrup 1 tbsp; Extra virgin olive oil 2 tsp; Water 1 tsp

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Grilled romaine doesn't look like lettuce once it comes out of a hot pan—the edges char, the leaves soften, and the mild salad green turns genuinely savory. A crust of breadcrumbs and hazelnuts pressed into the surface adds a toasted, nutty layer that keeps every bite from going soft. The result is something that sits comfortably between a starter and a vegetarian main, surprising enough to hold its own on either side of the table.

A mustard sauce sweetened with maple syrup ties everything together without tipping sweet, and goat cheese in thin flakes melts just enough against the warm leaves to season each bite rather than overwhelm it. Caper flowers bring a faint floral sharpness that brined capers can't quite replicate—small detail, but it shifts the whole balance of the dish. Serve it as a first course or a light main, and it holds up either way.

INGREDIENTS

Romaine lettuce 1.8 lbs (800 g) - (4 pieces)

Caper berries 1.5 oz (40 g) - (16 pieces)

Aged goat cheese 2.5 oz (70 g)

Extra virgin olive oil 0.8 tbsp (10 g)

For the breadcrumb mixture: Rustic breadcrumbs 1.3 cups (160 g); Chopped hazelnuts 1.3 cups (160 g); Extra virgin olive oil to taste

For the mustard sauce: Dijon mustard 4 tsp (20 g); Maple syrup 1 tbsp (20 g); Extra virgin olive oil 2 tsp (10 g); Water 1 tsp (5 g)

Preparation

How to prepare Grilled Lettuce with Mustard and Goat Cheese

To prepare the grilled lettuce with mustard and goat cheese, start with the breadcrumb mixture: heat a drizzle of oil in a small pan, then add the coarse breadcrumbs 1 and the chopped hazelnuts 2. Toast over medium heat, stirring often 3. It will take about 10 minutes.

Meanwhile prepare the mustard sauce: in a bowl combine the Dijon mustard 4, the water 5 and the maple syrup 6.

Stir with a teaspoon until you obtain a smooth, well-emulsified sauce 7. At this point the breadcrumb mixture will also be ready; it should be nicely golden and crunchy 8. Transfer it to a bowl and set aside. Move on to the lettuce: remove the base of the lettuce heads and cut them in half lengthwise 9.

Heat a non-stick skillet very well, then lay the lettuce with the cut side down 10 and cook over high heat for a few minutes on both sides 11, until well grilled and slightly charred. In total it will take about 15 minutes. Meanwhile, cut the caperberries in half 12 and shave thin slices off the aged goat cheese using a vegetable peeler or a knife.

Finally move on to plating: place the grilled lettuce at the base of the plate 13, add alongside 2 tablespoons of the crunchy breadcrumb mixture, drizzle with the mustard sauce 14, distribute the caperberries and finish with the shavings of goat cheese 15. Serve your grilled lettuce with mustard and goat cheese immediately!

Storage

We recommend eating the grilled lettuce with mustard and goat cheese as soon as it's ready.

Tip

To enrich the dish you can add a few torn anchovy fillets on top of the lettuce before serving: they will add a savory note that pairs very well with the sweetness of the mustard sauce and the strong flavor of the goat cheese.

For the translation of some texts, artificial intelligence tools may have been used.

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