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A recipe from Chef Marco, inspired by Aurelia

When Aurelia first brought me, Marco, lettuce from La Derta Farm to the kitchen of Albòri, it was so crisp, so vibrant. It felt like a gift from the earth.

Most people think of salad as something too simple or secondary, but when you have ingredients grown with this much care, the vegetable can be the star of the plate.

For this recipe of grilled salad with peanut cream, parmesan cream, and extra-aged traditional balsamic vinegar, we gently grill the lettuce to bring out a smoky sweetness.

If you want to see exactly where this lettuce comes from, and peek into the wonderfully colorful and beautifully impractical way Aurelia and I work together, read our full conversation before you get cooking.

The below feeds four.

 

Making the peanut cream

• 250 g toasted peanuts
• 50 ml seed oil
• Salt, to taste

1. Place the peanuts in a blender.
2. Add the seed oil and a pinch of salt.
3. Blend until you get a smooth and homogeneous cream. If necessary, add a small amount of oil to adjust the consistency.
4. Strain to ensure a perfectly smooth texture.

Bonus tip: the leftover, solid pieces can be used to make excellent peanut cookies.

Making the parmesan cream

• 100 g parmesan cheese, grated (Parmigiano Reggiano, aged 30 months)

• 25 g fresh double cream (or plant-based)

• 100 g water

• 25 g cornstarch

1. Dissolve the cornstarch in cold water, stirring thoroughly.

2. Bring a pot of water to a boil, then cook the cheese, cream, and water using a bain-marie. Stir continuously until you get a velvety and slightly thickened base.

3. Stir in the dissolved cornstarch.

4. Blend to achieve a smooth and silky cream. Keep warm until ready to serve.

Alternatively: if you have a Thermomix, place all the ingredients into the bowl. Blend at medium speed until the temperature reaches 68°C, then increase to maximum speed until the cream is completely smooth.

 

Making the grilled salad

• 1 Canasta lettuce (or iceberg)
• Apple cider vinegar, to taste
• Extra virgin olive oil, to taste
• Mixed toasted seeds, to taste
• Extra-aged traditional balsamic vinegar of Modena, to taste

1. Thoroughly clean the lettuce leaves, then cut the head in half lengthwise, keeping the core intact.

2. Season lightly with extra virgin olive oil and salt. Let it marinate for 10 minutes.

3. Cook over hot embers or on a very hot grill for about 3 to 4 minutes per side, until slightly smoky. Note: if you prefer a crispier texture, roast it in a pre-heated oven at 220°C for 8 to 10 minutes.

4. Transfer the lettuce to a plate and season with a few drops of apple cider vinegar.

Zero-waste tip: blend the most charred outer leaves with seed oil, apple cider vinegar, and whole-grain mustard to create a delicious dressing for your salad.

 

Plate up

1. Cut the grilled lettuce into smaller wedges, arrange in the center of the plate, then drizzle with the zero-waste lettuce dressing.
2. Spoon the warm parmesan cream over the top.
3. Top with the mixed toasted seeds to taste (pumpkin seeds are highly recommended).
4. Place 2 tablespoons of the peanut cream on the side of the plate.
5. Finish with a few drops of extra-aged traditional balsamic vinegar of Modena.
6. If desired, grate some 30-month Parmigiano Reggiano over the dish to finish.