If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I first had this at Press restaurant in Napa Valley in California, made by chef Trevor Kunk. It is like a salsa verde, but served like a dip. I find it magical and simple at the same time, not to mention a great use of the outside, imperfect leaves of frisée, romaine, Little Gem lettuce, or even a mix of them all. Use it on sandwiches, as a dip for vegetables, a garnish for a charcuterie plate, or as a sauce for roasted or grilled pork, fish, chicken, or beef.
Recipe from The Book of Greens (Ten Speed Press, 2017). —Jenn Louis
Makes 1 1/2 cups (360 ml)
tablespoons (90 ml) neutral vegetable oil
ounces (300 g) assorted lettuces (about 1 packed heaping quart), including outer leaves and damaged leaves
large shallots, sliced into 3/4-inch (6-mm) pieces
tablespoons Dijon mustard
Fine sea salt
- Place a large pan over high heat. When very hot, add 4 tablespoons (60 ml) of the oil. When the oil shimmers, add the lettuce. Let the lettuce cook, undisturbed, until the moisture has evaporated, about 2 minutes, then stir to redistribute. Do not burn the lettuce, but cook through and make sure the leaves become dry. This should take 3 to 4 minutes total. The greens will absorb the oil. Using a plastic spatula, scrape the lettuce onto a plate and chill in the refrigerator until very cold.
- While the lettuce are cooling, return the large pan to medium-high heat and add the remaining 2 tablespoons of oil. Add the shallots and cook until translucent, 2 to 3 minutes. Scrape onto the same plate as the lettuce and cool both completely.
- Combine the capers, cornichons, and mustard in a food processor and pulse to chop, leaving the mixture chunky. Add the greens and process until a creamy paste or dip consistency forms. Season to taste with salt. Store in an airtight container in the refrigerator for 2 to 3 days.
- Other greens that work in this recipe: mixed chicories, head lettuce.
- This recipe is a Community Pick!