Recipes and facts – Lettuce

Lettuce is a leafy vegetable, famous for giving salads their base. There are multiple types of lettuce, and they all share the scientific name Lactuca sativa.

The nutritional content of lettuce varies across varieties. Almost all lettuces contain a significant amount of vitamin A, along with small amounts of vitamin C and iron.

Recipes

Teriyaki beef and lettuce cups

Lettuce soup

Teriyaki Beef and Lettuce Cups – from BBC Good Food website

  • 350g trimmed sirloin steak
  • 2 tbsp teriyaki sauce marinade, (we used Kikkoman teriyaki marinade)
  • 1⁄2 cucumber
  • 2 tbsp coriander , roughly chopped
  • juice 1⁄2 lime
  • 6 Little Gem lettuces leaves
  • 1 red chilli , deseeded and thinly sliced
  • 1⁄2 red onion , thinly sliced

Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.

Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.

Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through.

Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.

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Lettuce Soup – from Delicious Magazine website

  • 1 round lettuce (about 350g)
  • 3 tbsp salted butter
  • 3 shallots, finely sliced
  • 3 large garlic cloves, sliced
  • 400g frozen petits pois
  • 1.5 litres hot fresh vegetable stock
  • Small bunch fresh mint, leaves picked
  • ½ tsp salt
  • ½ tsp caster sugar

Separate the lettuce leaves and wash thoroughly to remove any clinging grit.

Melt the butter in a large, deep saucepan over a medium heat. Add the shallots and garlic and gently fry, turning the heat down if necessary (you don’t want them to brown).

When the shallots are tender, chop the lettuce up a bit and stir it into the butter.

When the lettuce has wilted, add the peas, stock and mint leaves and bring to the boil. Turn the heat down, season with salt, sugar and ground black pepper, then simmer for 7-10 minutes.

Remove the pan from the heat and blend the soup using a stick blender.

Reheat gently, taste and adjust the seasoning, then serve the soup in big bowls. It’s best eaten straightaway, with warm buttered bread.

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