Baked lettuce with mint

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven

Ingredients

  • 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

Method

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.