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
Units
Scale
- 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