Romaine Lettuce Recipes

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

BRAISED ROMAINE LETTUCE WITH MUSTARD AND BACON

Steps:

• Brown the bacon in the olive oil in a large skillet over medium heat. Remove the bacon from the pan and drain on a paper towel-lined plate. Place the romaine halves in the same pan, cut-side down, and brown in the rendered bacon fat, turning as needed until wilted, about 4 to 6 minutes. Remove the lettuce to the plate with the bacon. Add the wine to the skillet and use a wooden spoon to scrape up any browned bits that cling to the pan. Add the broth, thyme, and mustard and bring to a simmer. Return the lettuce to the skillet, and season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust heat to maintain a gentle simmer. Place a circle of parchment paper directly on the lettuce, or set a lid slightly ajar on the skillet. Cook the romaine until tender, about 30 minutes.
• Transfer the romaine to a serving dish and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig and pour the cooking liquid over the lettuce, sprinkle with the bacon, and serve.

ROMAINE LETTUCE SOUP

Steps:

• In a heavy stockpot, over medium heat, heat the olive oil. Saute the onions with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic, tomatillo and jalapeno(s) and cook another 5 minutes. Pour in the chicken stock or water. Bring to a boil, reduce to a simmer and cook 20 minutes. Stir in the lettuce and cook 10 minutes longer. Add the cilantro to the soup and bring to a boil. Remove from the heat, and puree in a blender or food processor. If you want a more elegant soup, pass through a strainer. Bring back to a boil before serving. Beat 1 cup of the heavy cream until soft peaks form. In a small bowl, mix the anchovy paste with the remaining 2 tablespoons cream until smooth. Fold into the whipped cream and beat a few more strokes. Serve the soup hot with dollops of the anchovy cream garnish.

ROMAINE LETTUCE AU GRATIN

Steps:

• Place the romaine, one head at a time, on a flat surface. Slice off the end about 3 inches from the bottom and discard. Cut the remaining lettuce crosswise into 2-inch pieces. If necessary, rinse the lettuce thoroughly and drain well.
• Bring to a boil enough water to cover the lettuce. Add lettuce. When the water returns to a boil let simmer 8 minutes. Drain well. Rinse under cold water and drain well.
• Put the lettuce in the container of a food processor or electric blender and process until finely ground. Scrape the mixture into a colander and drain well. Discard the liquid. There should be about 3 1/2 cups of ground lettuce.
• Grate the cheese, using fine blade of grater. Set aside.
• Preheat the broiler to high.
• Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add ground lettuce, salt and pepper to taste. Add cream. Cook, stirring, until piping hot.
• Spoon mixture into a small baking dish. Sprinkle with the cheese. Place the dish under the broiler until the cheese is melted and the top is golden brown, about 5 minutes.