Photo by Tam West
This makes a lovely starter or side dish for summer meals.
|2 Tbsp||Olive oil|
|2 Tbsp||Balsamic vinegar|
|1 squeeze||Lemon juice|
|2||Baby cos lettuce, halved, or swap for radicchio or another firm lettuce of your choice|
|1 pottle||Sour cream, amount according to taste|
|1||Lemon, zest and juice, according to taste|
|1||Goat's cheese, sliced or crumbled, amount according to taste|
|1 small handful||Chopped chives|
- Whisk olive oil and balsamic vinegar, with squeeze of lemon and honey and mustard, until smooth. Cut baby cos (radicchio, or other firm lettuce) into halves, drizzle dressing over lettuces and leave to marinate until ready to grill.
- Place cos cut side down on a hot barbecue, turn down to a medium-low heat, cover and grill until lettuces are lightly coloured and just tender (move them around if they are charring). Serve with a spoonful of mascarpone whipped with a little sour cream, lemon zest and juice, goat's cheese and chopped chives.
More of Warren's cooked lettuce recipes