Lettuce bruschetta with Greek salad
Not just salad. Here, lettuce becomes the basis for an original appetizer, where half heads serve as bruschetta for a Greek salad of tomatoes, black olives, feta, and oregano: a fresh and light summer dish.
- 700 g pomodori ramati
- 300 g 6 cespi di lattuga baby
- 200 g formaggio tipo feta greca
- 100 g amido di mais
- 80 g olive nere
- 1 mazzetto di prezzemolo
- origano secco
- olio extravergine di oliva
- sale in scaglie
- sale fino
- Per la ricetta delle bruschette di lattuga alla greca, lavate e tagliate i cespi di lattuga baby in due per il lungo. Livellatene il dorso tagliandone una fettina in modo da poterli appoggiare stabilmente nel piatto.
- Scaldate una griglia; passate le mezze lattughe nell’amido di mais e scuotete via l’eccesso: l’umidità delle foglie farà aderire l’amido che formerà una leggera patina. Grigliatele per 3 minuti per parte: grazie all’amido di mais otterrete una leggera crosticina croccante e ben colorita.
- Tritate il prezzemolo. Scottate i pomodori per 30 secondi in acqua bollente, poi passateli in una ciotola piena di acqua fredda, pelateli e privateli dei semi. Tagliateli a tocchetti. Conditeli con una presa di sale fino, olio e una manciata di prezzemolo tritato.
- Unite le olive tagliate grossolanamente e la feta sbriciolata con le mani. Ponete le bruschette di lattuga nel piatto, conditele con il misto di pomodori e poche scaglie di sale.
Follow our advice for choosing lettuce and storing it at its best.
How do you choose a good lettuce?
Observe it: the color should be bright green. The leaf tips, the core, and the base of the head should be clear and intact. Finally, feel the head: it should be firm, compact, and crunchy.
Which varieties are best? We particularly like Lollo, Iceberg (also known as Brazilian), Romana or Marulla, and Gentile; all very versatile, but with different consistencies, they can be used from appetizers to desserts.
How do you preserve lettuce?
The ideal is to place it in a paper bag, or in a damp cloth, and then keep it in the lowest drawer of the refrigerator.
A sustainable way to use a whole head of lettuce? As a base for spring rolls: cut the lettuce stalks, base, and heart into small pieces and sauté them in a pan with a little oil and other diced vegetables. Stuff the leaves with the cold mix, sealing them into a parcel: they'll be a delicious appetizer.
Procedure
- Step 1 For the Greek lettuce bruschetta recipe, wash and cut the baby lettuce heads in half lengthwise. Level the backs by cutting a thin slice so they can rest stably on the plate. Step 2 Heat a grill; coat the lettuce halves in cornstarch and shake off the excess: the moisture from the leaves will cause the starch to adhere, forming a light film. Grill them for 3 minutes per side: the cornstarch will give them a light, crispy crust with a nice color. Step 3 Chop the parsley. Blanch the tomatoes for 30 seconds in boiling water, then place them in a bowl of cold water, peel them, and remove the seeds. Cut them into chunks. Season with a pinch of fine salt, oil, and a handful of chopped parsley. Step 4 Add the roughly chopped olives and the crumbled feta. Place the lettuce bruschetta on a plate, season with the tomato mix and a few flakes of salt.
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