Baked Lettuce with Mint - Chef Recipe by Stéphane Reynaud

Ingredients

8 sucrine (little gem or baby cos) lettuces
150g sun-dried tomatoes in oil
500mL vegetable stock
12 mint leaves
1 tsp cracked pepper
80g butter
Salt

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.

Equipment

1 baking dish
1 sheet foil
1 chopping board
160 C oven

Credits: Images and recipes from One Knife, One Pot, One Dish Stéphane Reynaud, Murdoch Books, RRP $39.99 Photography by Marie Pierre Morel.