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 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.
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