Lettuce

Recipe List:
Vegetarian Sushi (aka Lettuce Wraps)
Grilled Romaine
Lettuce Soup


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Vegetarian Sushi (aka Lettuce Wraps)

From bon appetit

Ingredients:
4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*
1/2 cup matchstick-size strips carrots (or substitute summer squash or broccoli?)
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.

Directions:
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.

Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg

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Grilled Romaine

From foodnetwork.com

Ingredients:
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil

Directions:
Preheat a grill to medium-high.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.

Citrus Caesar Vinaigrette:
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

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Lettuce Soup

The Practical Produce Cookbook by Ray and Elsie Hoover and family

Ingredients:
2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
2 cups boiling water
2 bouillon cubes
1/2 tsp. salt
1/2 tsp thyme
1/8 tsp. pepper
2 cups light cream or whole milk
2 cups chopped lettuce

Directions:
Saute onion in butter. Blend in flour. Add water gradually, stirring constantly. Add bouillon cubes and seasonings. (Replace water and bouillon with 2 cups chicken broth if desired.) Cook 10 minutes. Add cream and lettuce. Heat through.
Variation: Saute 8 cups chopped lettuce with the onions, about 3 minutes. Omit flour. Add everything but cream and simmer 5 minutes. Cool slightly then puree in a blender. Return soup to the kettle and add cream. Heat through.

 
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