Name: Grilled Lettuces with Crème Fraîche and Avocado
Yield: 4 servings
Ingredients: 2 romaine lettuce hearts and/or large heads of Treviso radicchio, halved lengthwise; 3 tablespoons olive oil, divided, plus more; Kosher salt, freshly ground pepper; 1 cup mizuna or baby mustard greens; 1/2 cup crème fraîche; 1 avocado, cut into quarters; 2 tablespoons fresh lemon juice; Flaky sea salt (such as Maldon)

Photo of a platter of Grilled Lettuces with Crème Fraîche and Avocado.

Photo by Joseph De Leo, Food Styling by Liza Jernow

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Recipe information

Yield
4 servings

Ingredients

2 romaine lettuce hearts and/or large heads of Treviso radicchio, halved lengthwise

3 tablespoons olive oil, divided, plus more

Kosher salt, freshly ground pepper

1 cup mizuna or baby mustard greens

1/2 cup crème fraîche

1 avocado, cut into quarters

2 tablespoons fresh lemon juice

Flaky sea salt (such as Maldon)

Preparation

Step 1
Prepare grill for medium-high heat. Brush cut sides of lettuce with a total of 2 tablespoons oil; season with kosher salt and pepper. Grill lettuce, cut side down, until lightly charred, about 2 minutes.
Step 2
Toss mizuna with 1 tablespoon oil in a medium bowl; season with kosher salt.
Step 3
Dollop crème fraîche on a platter and top with grilled lettuce and avocado; scatter mizuna over. Drizzle with lemon juice and more oil; season with sea salt and pepper.