Ingredients

• 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)

Instructions

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 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.