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.
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Delicious Side – Buttered Lettuce with Toasted Almonds
- Total Time: 10 minutes
- Yield: 4 servings
Description
This buttered lettuce dish features seared lettuce drizzled with apple cider vinegar and topped with toasted almonds, offering a delightful blend of textures and flavors.
Ingredients
- 4 baby lettuces (or 2 larger romaine hearts), split in half
- 1/4 cup (60 ml) almonds, chopped
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) grapeseed or olive oil
- 1 tsp apple cider vinegar
- Salt, to taste
Instructions
- In a small pan over medium heat, toast the chopped almonds until golden brown, stirring occasionally. Set aside.
- Heat a large sauté pan over medium-high heat and add the butter. Once the butter is melted and sizzling, add the grapeseed or olive oil.
- Place the lettuce halves face down in the pan and cook for 2-3 minutes until the edges are slightly charred and the leaves are tender.
- Drizzle the cooked lettuce with apple cider vinegar and sprinkle with toasted almonds.
- Season with salt to taste and serve immediately.
Notes
- For best results, use romaine hearts or baby lettuces.
- The dish is best served immediately to enjoy the crisp texture of the lettuce.
- You can substitute grapeseed oil with olive oil if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but note that the texture may change.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 11
- Carbohydrates: 4
- Fiber: 2
- Protein: 2
- Cholesterol: 10
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Frequently Asked Questions
Why would you cook lettuce — won’t it just wilt?
That’s the point — this dish, learned at Copenhagen restaurant Kadeau, sears the lettuce halves face-down in 2 tbsp of butter and grapeseed oil for just 2–3 minutes. The edges char slightly while the inside leaves turn tender, creating a warm, rich side that is a deliberate contrast to raw salad.
What type of lettuce works best for this recipe?
I find romaine hearts split in half ideal, but smaller baby lettuces also work. The key is using a lettuce with enough structure to hold together when seared in the hot butter.
Searing lettuce is my new thing!
So simple but so good and i love a warm side.