Discover the digestive benefits of grilled lettuce hearts and living sprouts and why lightly cooking greens can improve your digestion.
Equipment
- frying pan
Ingredients
- 2 large lettuce hearts approx. 7 oz / 200g total
- ½ medium white onion approx. 4.5 oz / 125g, julienned
- 1 ½ tbsp butter approx. 20g
- ½ tsp extra virgin olive oil EVOO
- 1 cup sprouted mung beans approx. 100g
- 1 oz high-quality anchovies in olive oil approx. 25g or one per heart
For the Vinaigrette:
- 1 tbsp soy sauce or tamari
- 1 tbsp yellow mustard if using Dijon, reduce to ½ tbsp
- 2 tbsp fresh-squeezed orange juice
- 1 tbsp extra virgin olive oil EVOO
Instructions
Prepare the Vinaigrette: In a small bowl, combine the soy sauce, mustard, orange juice, and olive oil. Whisk vigorously with a fork or a small whisk until the dressing is fully emulsified. Set aside.
In a medium skillet, heat the half-teaspoon of olive oil over medium-low heat. Add the julienned onions and sauté until they are translucent and soft.
Add 2 tablespoons of your prepared vinaigrette to the skillet with the onions and sprouts. Sauté for one more minute to allow the flavors to meld, then remove from heat and set aside.
Arrange the grilled lettuce hearts on a serving platter. Season lightly if desired, though the soy sauce in the dressing usually provides enough salinity.
Top each heart with the warm onion and sprout mixture. Drizzle the remaining vinaigrette over the top and place an anchovy on each heart.
For added texture, sprinkle with toasted sesame seeds. Serve immediately while warm.
