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 1x
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?
The article says romaine hearts split in half are 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.
