Lettuce seared a few minutes in butter, drizzled with apple cider vinegar, and topped with a few almonds. Absolutely delicious.
By Bryan Pickard
I am currently on a trip in Copenhagen, Denmark. I am working for the next two weeks at restaurant Kadeau to learn about Nordic cuisine. It’s a privilege for me to work with such a creative team.
The other night one of our hosts, Thomas, made this amazing side dish of cooked lettuce. It’s simply lettuce seared a few minutes in butter, drizzled with apple cider vinegar, and topped with a few almonds. I thought it would be nice to share the recipe with you. Ideally you would use romaine hearts split in half, but smaller, baby lettuces also work.
- 4 baby lettuces (or 2 larger romaine hearts) split in half
- ¼ cup almonds, chopped
- 2 tablespoons butter
- 1 tablespoon grapeseed or olive oil
- 1 teaspoon apple cider vinegar
- salt to taste
- In a small pan, toast the almonds until golden brown. Set aside.
- Heat a large saute pan, and melt the butter until it’s sizzling.
- Add the lettuce to the pan, face down, and cook for 2-3 minutes.
- Serve them face side up, drizzled with the oil and vinegar and topped with the toasted almonds and a pinch of salt.