A great side dish for al fresco lunches. Lettuce usually takes a back seat but, when cooked well, its flavour is worth celebrating on its own.
Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper.
Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender.
Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble.
Serve at once. Two lettuce halves, smothered in bubbling cheese, per person.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.