Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.
Grilled Gem Lettuce Heads with Salsa Verde
2 heads gem lettuce
2 cups mixed herbs (basil, parsley, mint, tarragon, dill)
1 Tb capers
3 anchovy fillets
1/2 clove garlic
3/4 cup extra virgin olive oil
zest from 1 lemon
juice of half a lemon
salt and pepper to taste
Preheat a grill or stovetop cast-iron grill pan on high.
Split the gem lettuces in half lengthwise, wash well and set aside on a towel to dry. Finely chop the mixed herbs and place in a small bowl. Mince the capers, anchovies and garlic into a paste; add to herbs along with the zest of the lemon. With a fork or spoon, stir in the olive oil and lemon juice and season with salt and lots of freshly ground pepper.
To grill the lettuce heads, dry the cut face of the lettuce and season lightly with olive oil and salt. Your grill needs to be very hot, as hot as you can get it. Place the seasoned, cut face of the lettuce on the grill and press gently. Let the lettuce grill 30 seconds to one minute, until the face is lightly charred.
Remove your lettuces from the grill and transfer to a serving dish, grilled-side up. Spoon the salsa verde over top and serve.