Name: Grilled Lettuces with Crème Fraîche and Avocado
Yield: 4 Servings
Ingredients: 2 romaine lettuce hearts and/or large heads of Treviso radicchio, halved lengthwise; 3 tablespoons olive oil, divided, plus more; Kosher salt and freshly ground black pepper; 1 cup mizuna or baby mustard greens; ½ cup crème fraîche; 1 avocado, cut into quarters; 2 tablespoons fresh lemon juice; Flaky sea salt (such as Maldon)

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Christopher Testani

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Recipe notes