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.Print
Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.