Lightly grilled Little Gem hearts, topped with a creamy caper and lemon sauce and sprinkled with crisp breadcrumbs. A classic, refreshing Mediterranean starter.
Ingredients
- 4 pieces Little Gem lettuce hearts (or romaine hearts)
- 120 g full-fat crème fraîche (30% fat)
- 60 g plain Greek yogurt
- 2 tbsp rinsed and drained capers in vinegar
- 1 piece unwaxed lemon
- 30 g unsalted butter
- 60 g sandwich bread (or stale bread) for breadcrumbs
- 4 sprigs fresh parsley
- to taste fleur de sel
- to taste freshly ground black pepper
- 2 tbsp extra-virgin olive oil
Method
- Prepare the Little Gem: cut each heart in half lengthwise, keeping the base intact so the halves stay attached. Wash gently and dry thoroughly.
- Preheat a grill (or grill pan) over high heat. Brush the halved hearts with olive oil, then season with salt and pepper.
- Grill the Little Gem halves for 2 to 3 minutes per side, until marked and slightly softened. Keep warm.
- Meanwhile, make the sauce: in a small bowl, mix the crème fraîche, Greek yogurt, lemon juice, finely chopped capers, and half the chopped parsley. Season with salt and pepper.
- Prepare the crisp breadcrumbs according to the specified method (or use store-bought breadcrumbs toasted in butter).
- To serve: divide the grilled Little Gem halves between two plates. Spoon the creamy sauce generously over them, sprinkle with the crisp breadcrumbs and remaining chopped parsley. Add a few whole capers for decoration. Serve immediately.
Nutrition
Per serving
- Energy
- 552.8 kcal
- Protein
- 6.21 g
- Carbohydrate
- 26.29 g
- Fat
- 47.57 g
- Fibre
- 5.4 g
- Calcium
- 122.15 mg
- Iron
- 1.25 mg
- Magnesium
- 38.05 mg