Creamed Lettuce Recipes

CREAMY LETTUCE SALAD

Steps:

• Cut one egg into wedges for garnish; set aside. Chop remaining eggs. In a salad bowl, combine the greens, tomato, onion and eggs. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Garnish with reserved egg wedges.

LETTUCE WITH CREAM DRESSING

Steps:

• Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.

GRILLED BUTTER LETTUCE WITH CREAMY DRESSING

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, whisk together buttermilk, mayonnaise, and vinegar. Stir in basil and chives; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)
• Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. Rub with garlic, season with salt, and cut into cubes.
• Grill lettuce, cut side down, until charred in spots, about 3 minutes. Serve warm, topped with dressing and croutons.

CREAM OF LETTUCE SOUP

Steps:

• For the stock cover the bones with 12 cups of water and bring to a boil. Add the seasonings and boil gently for three hours, then drain. It will yield about eight cups. If necessary, reduce further, to get the eight cups, or add water enough to attain the proper amount.
• For the soup, heat the butter in a stockpot. When hot, add the onions and leeks and saute for two minutes. Add the stock, potatoes and salt. Bring to a boil and boil gently, partially covered, for 45 minutes. Strain, reserving the liquid, and process the solids in a food processor until very smooth. Combine with the reserved liquid. (Note: If the liquids and solids are processed together, the mixture tends to be too foamy.)
• For the garnish, separate the lettuce into leaves and wash them thoroughly. Pile the leaves together and cut into thin strips (chiffonnade). Melt the butter in a stainless-steel saucepan and add the lettuce. Cook for one to two minutes, until wilted.
• Combine the garnish with the soup at serving time. Serve hot or cold.

CREAM OF LETTUCE SOUP

Steps:

• Melt the butter in a deep pan.
• Add the onion, garlic, green pepper and tarragon.
• Saute 3-4 minutes.
• Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
• Stir in the stock and bring to the boil.
• Reduce heat, cover and simmer for about 20 minutes.
• Remove from heat and put through a blender to puree.
• A handheld is ideal for doing this!
• Return to a clean pan, heat, season with salt and pepper and stir in milk.
• Bring to simmering point.
• Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
• Stir into soup.
• HEAT, but do NOT BOIL!
• Serve garnished with finely chopped parsley and/or spring onions.

BRAISED LETTUCE WITH PEAS

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

DRESSING FOR GARDEN LETTUCE

Steps:

• Whisk the evaporated milk, vinegar, sugar, salt, and pepper together in a bowl until the sugar is dissolved. Chill until ready to use.

CREAM OF LETTUCE SOUP

Steps:

• Heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until the onions are lightly browned.
• Add the water with bouillon cube and 8 cups of the lettuce, reserving the rest. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Stir in the herbs and remove from the heat.
• With a slotted spoon, transfer the solid ingredients to a food processor along with the tofu, and puree, in batches, if necessary, until smooth. Or add the tofu to the soup pot, insert an immersion blender, and puree until smooth.
• Return to the soup pot or to a serving container. Stir in enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, salt, and pepper. This soup needs a good amount of each to bring up the flavor, so be generous yet judicious.
• Cut the reserved lettuce into fine shreds and stir in. Allow to cool to room temperature. Serve at room temperature or chill the soup in the refrigerator for at least an hour before serving. Top each serving with a dollop of sour cream, if desired.
• Per serving:
• Calories: 122
• Total fat: 6g
• Protein: 6g
• Fiber: 2g
• Carbohydrate: 12g
• Cholesterol: 0mg
• Sodium: 68mg

MIXED LETTUCES WITH CREAMY VINAIGRETTE

Steps:

• In a large salad bowl, toss together the red leaf, romaine, frisee, asparagus, and black olives.
• In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately.

ANN J'S POLISH SOUR CREAM LETTUCE

Steps:

• Tear lettuce in bowl. Sprinkle with salt, don't use too much, let wilt. Squeeze out lettuce.
• Combine dressing ingredients and blend until smooth. Pour over lettuce and mix.
• The ribs of the lettuce will have just a very slight crunch.
• Can adjust sugar or vinegar to taste.