Grilled lettuce hearts with aioli. Picture / Eleanor Ozich.

Grilled Lettuce Hearts Recipe with Aioli

This delicious recipe from Petite Kitchen is perfect as an easy side salad

A warm salad of roasted lettuce hearts with homemade zesty garlic aioli. Roasting the lettuce gives this salad a wonderful sweetness and a silky yet crunchy texture – an exciting new way to enjoy salad greens.

Serves 4 as a side 

For the roasted lettuce:
• 4 baby cos or romaine lettuces
• extra virgin olive oil, for drizzling

For the aioli:
• 2 free range egg yolks, at room temperature
• 2 garlic cloves, roughly chopped
• zest and juice of 1 lemon
• 1 cup olive oil

1. Put the egg yolks, garlic and lemon zest in a blender. Add a pinch of sea salt and freshly ground black pepper.

2. Begin to blend on low and start to pour in the olive oil in a slow, steady trickle. You will know the aioli is ready when the consistency begins to resemble a thick, glossy mayonnaise.

3. Lastly, add the lemon juice. Taste and adjust the seasonings if needed.

4. Pour the aioli in to a medium sized jar, and store in the fridge for 3-4 days.

5. Preheat the oven to 180°C.

6. To prepare the lettuces, remove the dark outer leaves. Slice each lettuce down the middle lengthways, then lay them in a roasting tin, cut side up. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper.

7. Bake for 25-30 minutes, or until crispy on the edges.

8. Serve warm, with a drizzle of the aioli.

• For more from Eleanor Ozich see   

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