- 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 crème fraîche
- 1 avocado, cut into quarters
- 2 tablespoons fresh lemon juice
- Flaky sea salt (such as Maldon)
- 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.
- Toss mizuna with 1 tablespoon oil in a medium bowl; season with kosher salt.
- Dollop crème fraîche 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.