Recipe Grilled Tudela Lettuce Hearts with Light White Garlic Sauce and Toasted Almonds
For this recipe we work with two Navarran vegetable garden giants. The perfect marriage between Tudela lettuce hearts and Big Garlic white garlic.
Lettuce hearts are normally eaten cold, with chopped garlic and a vinaigrette dressing with anchovies.
We've seared the lettuce hearts on the griddle and served them warm, bringing out their flavour and slightly modifying their texture.
Method
Finely chop the garlic cloves and fry in a little oil over a low heat.
When they start to change colour, add the cream and allow it to thicken and turn into a sauce.
Chop a little dill and add it to the sauce.
Clean the lettuce hearts, removing the outer leaves and halving them.
In a frying pan, add a dash of oil and brown the lettuce hearts lightly on both sides.
Add the almonds, previously sliced, and brown them slightly in the same pan.
Finely chop another clove of garlic and 4 or 5 raw almonds.
Plating:
Allow two lettuce heart halves per person. Sprinkle them with the chopped raw almonds and chopped raw garlic.
Drizzle with the garlic cream sauce and add the sliced toasted almonds.
Finally, season with fleur de sel and grate the zest of a lime over the lettuce hearts.
Big Garlic Chef Comments..
- This recipe can be finished off with grated Parmesan cheese to bring out the flavour and to add texture.
- This is an easy dish that looks good and tastes great. The lettuce hearts go well with white garlic, which is usually served raw. In this recipe, in addition to the raw garlic, we have added garlic to the sauce, adding texture, softening the flavour and bringing all the ingredients together in one dish.