Kopanisti Recipe

Prep and halve

Trim the base of each gem lettuce and remove any wilted outer leaves. Slice each head lengthwise through the core to create two even halves; keep the core intact to hold leaves together.

Pat the cut surfaces dry with a kitchen towel. Brush both cut faces and outer leaves lightly with 2 tbs olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper.

Heat a large cast-iron skillet or grill pan over high heat until smoking hot. Place the cut side of the gem halves face-down on the pan. Cook without moving for 2–3 minutes until a deep char develops, then flip and char the outer leaf side another 1–2 minutes. Remove and let rest while you finish other components. Drizzle with 1 tbs lemon juice before plating.

Using a sharp knife or mandoline, thinly slice the red cabbage to measure 2 cups and shred the carrot to equal about 1 cup.

In a medium bowl, whisk together 1 tbs red wine vinegar, 1 tbs olive oil, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

Add the cabbage, carrot, 2 tbs sliced green onion and 2 tbs chopped parsley to the dressing. Toss to coat thoroughly. Taste and adjust seasoning. Let sit at least 10 minutes to soften slightly or refrigerate up to 1 hour.

In a small bowl combine 1 cup Greek yogurt, 1/2 cup grated and drained cucumber, 1 tbs chopped dill, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp ground cumin. Stir until smooth and chilled. Adjust salt or lemon to taste.

Slice the drained roasted red peppers into 1/2-inch strips. In a bowl, gently toss the pepper strips with 1 tbs extra-virgin olive oil, 1/2 tsp sherry vinegar, 1 tbs chopped oregano or parsley and 1/2 tsp lemon zest (if using).

Fold in 3/4 cup crumbled feta gently so some chunks remain intact. Season with a small pinch of salt only if needed (feta is salty). Set aside.

In a small saucepan, warm 1/4 cup oil over low heat until just warm (do not smoke). Add 1 minced garlic clove and cook gently 30–45 seconds to infuse, then remove from heat.

Stir in 1 tsp boukovo (or crushed red pepper) and 1/4 tsp paprika plus 1/4 tsp salt. Let sit 5–10 minutes to bloom the chilies, then strain if you prefer a clear oil or leave as-is for texture.

On each plate, place one charred gem half cut-side up. Spoon about 2–3 tbs of raita onto the base of each half or spoon a small quenelle beside it.

Top the gem halves with a generous mound (about 1/3 cup) of red cabbage & carrot slaw, then arrange several strips of the roasted red pepper & feta mixture over the slaw.

Scatter remaining crumbled feta if desired and a few microgreens or chopped herbs. Drizzle each assembled gem lightly with 1 tsp finishing olive oil and 1–2 tsp boukovo chili oil (adjust heat to taste). Serve with lemon wedges on the side for squeezing over.

Serve immediately so the charred lettuce retains contrast with cool raita and crunchy slaw.