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 magica (…more) —Jenn Louis
Makes 1 1/2 cups (360 ml)
- 6tablespoons (90 ml) neutral vegetable oil
- 10 1/2ounces (300 g) assorted lettuces (about 1 packed heaping quart), including outer leaves and damaged leaves
- 2large shallots, sliced into 3/4-inch (6-mm) pieces
- 1 1/2tablespoons capers
- 3tablespoons 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!