Lettuce, but better. Grill little gem in the pan until it gets nicely charred edges, finish it with a miso-honey butter spooned over the leaves one ladle at a time and top with pistachios and dill. Done in fifteen minutes, but with a surprisingly elegant flavour.
Serves: 2
Ingredients
- 2 little gem lettuces
- 50 g butter (at room temperature)
- 1 tbsp miso paste
- 1 tsp honey
Toppings
- Chopped pistachios
- Dill
Method
- Mix the butter, miso paste and honey thoroughly (with a fork or whisk) and set aside.
- Heat a frying pan with a little oil. Halve the little gems lengthways. Sear them on high heat for a few minutes on the cut side. Sprinkle both sides with a little salt and pepper.
- Glazing: place a generous spoonful of the miso butter on the warm lettuce in the pan and let it melt. Spoon the melted butter over the lettuce a few times (basting) so everything is well coated.
- Serve immediately and finish with the chopped pistachios and fresh dill.
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