“This is an easy 10-minute lunch. When I was young I hated fruit in savoury dishes because some grown-up told me they didn’t go together, but now I’ve changed my mind. If you can find them, or have time to do it yourself, use pickled green strawberries – if they’re unripe they still have some bite. Pickle them in equal parts sugar and water for at least three days.”
– Erika Lindström, sommelier, Stockholm
Serves 4 as a starter
INGREDIENTS
2 heads of little gem lettuce, halved
40g butter
Salt
A handful of whole almonds, skins removed
Parmesan, grated
Crème fraiche
8 pickled green strawberries, halved (you can also use fresh strawberries)
METHOD
Place the halves of lettuce in a large saucepan with the butter, a pinch of salt and just enough water to cover the bottom of the pan. Put the lid on and steam them on a low heat for a couple of minutes.
Meanwhile toast the almonds in a frying pan over a high heat with a pinch of salt. Keep them on the move so they don’t burn. Remove from the heat after 3 or 4 minutes and roughly crush the almonds in a pestle and mortar.
Divide the lettuce halves between four plates and drizzle them with the buttery water they cooked in. Top each one with crushed almonds, pickled strawberries, grated parmesan and a dollop of crème fraiche.
