Grilled Lettuces With Crème Fraîche And Avocado

• 2 romaine lettuce hearts and/or large heads of Treviso radicchio, halved lengthwise
• 3 tablespoons olive oil, divided, plus more
• Kosher salt, freshly ground pepper
• 1 cup mizuna or baby mustard greens
• 1/2 cup creme fraiche
• 1 avocado, cut into quarters
• 2 tablespoons fresh lemon juice
• Flaky sea salt (such as Maldon)

1. Prepare grill for medium-high heat. Brush cut sides of lettuce with a total of 2 tablespoons oil; season with kosher salt and pepper. Grill lettuce, cut side down, until lightly charred, about 2 minutes.
2. Toss mizuna with 1 tablespoon oil in a medium bowl; season with kosher salt.
3. Dollop creme fraiche on a platter and top with grilled lettuce and avocado; scatter mizuna over. Drizzle with lemon juice and more oil; season with sea salt and pepper.

romaine lettuce hearts, olive oil, kosher salt, mizuna, crueme fraueeche, avocado, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/grilled-lettuces-with-creme-fraiche-and-avocado-51242230 (may not work)