The Countertop Oven Class

Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

You will never think of lettuce the same way again. Lettuces are 95 percent water, so they’re a perfect candidate for broiling. The leaves on the top, closest to the broiler, start to desiccate as they char. The water exudes from the lettuce and starts the self-steaming transformation of the lettuce. The char transforms the texture of the top of the lettuce, which means the final result is soft, supple lettuce that has charred, almost smoky flavor on the edges. It’s an incredible change. We used romaine lettuce here since we like its sweetness and sturdiness. (Also, it’s cheap and it’s everywhere, and tastes like nothing at all until you broil it.) But you can choose any sturdy lettuce, as well as any of the chicories, such as radicchio, or escarole. You could even do cabbage.Whatever lettuce or greens you use, you are going to want to eat this lettuce as soon as it is cool from the oven. You can jazz it up with some creamy dressing or vinaigrette, then top it with nuts, seeds, cheese, pickled things, fresh herbs, or whatever you want.

Charred Lettuces Will Blow Your Mind