Recipes
Lettuce
Lettuce Info: Fresh lettuce will stay crisp and fresh for 10 days or so, if you package it properly. First, do a quick rinse and spin out excess moisture. Next, you can either tear the lettuce into bite-sized pieces or leave the heads whole. The key to longevity is putting the lettuce in a plastic bag and then squeezing out all, or nearly all, of the air before sealing the bag. This will involve scrunching the lettuce, but it'll fluff right up again when you remove it from the bag.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Grilled Romain Lettuce, Vegetarian Sushi, Caesar Salad, French Cream of Lettuce Soup
Grilled Romaine Lettuce
1/2 cup soy sauce
1-1/2 tablespoons sesame oil
2 tablespoons dry white wine or rice wine
1 tablespoon packed brown sugar
1 tablespoon grated fresh ginger
3 small heads romaine lettuce (or 1-2 large), cut in half lengthways
In a blender or food processor process soy sauce, sesame oil, wine, brown sugar, and ginger until thoroughly combined.
Brush lettuce with marinade. Place lettuce, cut sides down, in centre of cooking grate. Grill 5 to 7 minutes, turning and brushing with marinade halfway through grilling time.
Vegetarian Sushi
4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*
1/2 cup matchstick-size strips carrots
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar
*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.
Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.
Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.
Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.
Caesar Salad
* Note: For those of you eating “lighter” you can adapt this recipe very easily. Either skip the croutons or bake them. I encourage you to try to make your own dressing, but if you are going to buy it there are many versions, including “low fat” ones.
Serves 6
For croutons3 cups 1/2-inch cubes of fresh French or Italian bread
2 tablespoons olive oil
For dressing
2 large garlic cloves, chopped
6 flat anchovies, rinsed, patted dry, and chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (preferably extra-virgin)
2 tablespoons water
1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese
Make croutons:
Preheat oven to 350°̊F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.
Make dressing:
In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.
In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.
French cream of lettuce soup
4 Tbsp butter
2 cloves garlic, minced fine
2 Tbsp minced fresh parsley
1 Tbsp minced fresh tarragon
1 medium onion, chopped
1 lb Romaine lettuce, finely shredded
1 bunch watercress, minced
1 qt beef or vegetable stock
2 egg yolks
2 c half and half
Salt and pepper to taste
Heat butter in saucepan over medium-high heat; add garlic, parsley, tarragon, and onion. Cook until onion is transparent.
Add lettuce and watercress. Stir over low heat 5 minutes. Stir in the beef stock and simmer uncovered 30 minutes.
When ready to serve, beat the egg yolks and the cream together with several tablespoons hot soup, then pour in, stirring constantly over low heat until the
soup thickens slightly.
Stir in salt and pepper and serve.