Baked lettuce with mint


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven


  • 8 sucrine (little gem or baby cos) lettuces
  • 150 g sun-dried tomatoes in oil
  • 500 ml vegetable stock
  • 12 mint leaves
  • 1 teaspoon cracked pepper
  • 80 g butter
  • Salt

1 baking dish

1 sheet foil

1 chopping board


Halve the sucrine lettuces.

Arrange the lettuces in the baking dish. Wedge sun-dried tomatoes between the lettuces, pour in the vegetable stock and season with salt and pepper.

Dot the top with small knobs of butter and bake, uncovered, for 15 minutes. Add the mint leaves, cover with aluminum foil and bake for another 5 minutes.