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August 2014 Issue

Grilled Lettuces with Crème Fraîche and Avocado

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.


4 servings

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)

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.

How would you rate Grilled Lettuces with Crème Fraîche and Avocado?

  • Easy and delicious!

    • Anonymous

    • 10/4/2019

  • Simple, but verrrrry good !

    • Rosdiane1

    • Evanston IL

    • 8/28/2014

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