RECIPE OF THE WEEK: Grilled Lettuce, Feta and Chive

Lettuce? Boring? Pah, says Greek restaurant OPSO, Marylebone

19.08.2020
 

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INGREDIENT LIST:

Grilled Lettuce

Feta

100g Chives

Spring Onion

500g Extra Virgin Olive Oil

2g garlic

3g fine salt

Method 1


1

In a pot, gently warm the Extra Virgin Olive Oil. When the oil reaches 80C, empty it in a blender with the rest of the ingredients and blitz for 2 min.

2

Strain through a strainer lined with a cheesecloth without pressing and leave in the fridge until completely strained. You can preserve in small sealing bags and keep in the freezer for up to 7 days. For the mascarpone sauce Ingredients 50g buttermilk (or butter) 30g water 300g mascarpone cheese 4.5g sea salt 3g garlic, finely chopped 5g chives oil 15g lemon juice, strained Method

3

In a pot, melt the buttermilk over low heat. Add water and bring to boil.

4

Remove from heat, add mascarpone and fleur de sel, whisking constantly.

5

Put the mixture in a blender. Add garlic, chives oil and lemon juice and mix well. Pass through a strainer to remove any bits.

6

You can keep the sauce in a squeeze bottle or a jar for up to 2 days in the fridge.

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INGREDIENT LIST:

Ingredients ½ head iceberg lettuce

Fine salt

Pepper

Extra Virgin Olive Oil

Sea salt

Xeres vinegar 125g

Mascarpone sauce 250g

Feta cheese

Crumbled 80g spring onion

Finely chopped 12g dill

Finely chopped 12g chives oil

Method 2


1

Season lettuce with fine salt, pepper and olive oil and grill on the barbeque or on a griddle pan, until soft and charred from all sides. Do not overcook as it needs to remain crunchy!

2

To serve Put the lettuce in a big plate. Season with fleur de sel and xeres vinegar evenly in-between all layers.

3

Add mascarpone sauce, feta cheese and spring onion, in-between all layers.

4

Garnish with dill and chives oil.

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