Italian
Grilled Lettuce with Goat Cheese, Capers and Mustard
by Giallozafferano · 2.9M subscribers on YouTube
Transform humble lettuce into a stunning grilled dish! Brushed with a quick mustard-maple sauce, topped with crunchy hazelnut breadcrumbs, briny capers, and aged goat cheese shavings. A perfect, speedy antipasto.
- Difficulty
- easy
Ingredients
10 items- 800 gRomaine Lettuceabout 4 heads
- 40 gFior di Capperoor about 16 caper berries
- 40 gExtra Virgin Olive Oilfor the breadcrumb mixture
- 160 gPangrattato grossocoarse breadcrumbs
- 160 gCrushed Hazelnutshazelnut granules
- 70 gFormaggio di Capra Stagionatoaged goat cheese, for shaving
- 20 gDijon MustardDijon mustard
- 5 gWaterwater
- 20 gMaple Syrupmaple syrup
- Saltto taste
Method
- Prepare the crunchy breadcrumb mixture: heat the olive oil in a pan, add hazelnut granules and breadcrumbs, and toast over medium heat, stirring occasionally, until golden and crispy. Set aside.
- Make the mustard sauce: in a small bowl, whisk together the Dijon mustard, water, and maple syrup until smooth.
- Cut the capers in half. Trim the romaine lettuce, cut each head in half lengthwise, and place cut-side down in a very hot, dry pan (no oil). Grill until charred and slightly softened.
- Turn the lettuce halves, add a pinch of salt, and cook for another minute.
- To serve, place the grilled lettuce on a plate, spoon over the mustard sauce, sprinkle with the breadcrumb mixture, scatter the capers, and top with shavings of aged goat cheese.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
