Search

  Home
  Cook
  Watch
  Read
  Marketplace
  Subscribe
  News
  BBQ Magazine
  Say Hello
 

Join us on      

@thebbqmag for all

MENU
 

 

Charred lettuce

Here's something different!

 Jemima Nelson   Summer 2020 Join us on        @thebbqmag

 #jemimaNelson #Lettuce

 

 

 

Serves 4-6

 

 

Charred lettuce

  • 4 Romaine hearts (inner leaves of Romaine lettuce)
  • 3 tbsp olive oil
  • 1 tbsp verjuice (local Sussex)
  • 2 tsp chopped fresh herbs (rosemary, thyme, oregano) or 1 tsp of dried herbs
  • Salt and pepper

 

 

  1. High direct heat
  2. Pull off any old leaves and chop 1-2 inches off the lettuce heads. Shave the browned part of the root end, leaving the root intact to hold it together.
  3. Whisk the oil, verjuice, herbs, salt and pepper in a small bowl. Brush the lettuce hearts with the vinaigrette.
  4. Grill the lettuce hearts until browned on all sides, turning every 1-2 minutes.
  5. Serve immediately, whole or chopped up for a salad.

 

 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no videos linked to this story

 

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.