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Essential Little Gem Lettuce2s
2sItem price
90pPrice per unit
45p eachThe difference in texture that comes with braising little gem is quite remarkable – once softened through gentle heat, it takes on a wonderful velvety quality.
Recipe by: Skye Gyngell
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
For the dressing, put the egg yolks in a food processor with the garlic, mustard powder, the juice of ½ a lemon and a pinch of salt. Turn on the processor, then pour in the oil in a very slow, steady trickle until combined. Spoon into a bowl, then stir in the herbs and crème fraîche. Season, adding more lemon juice if needed. Cover and set aside in the fridge.
In a large bowl, toss the little gem halves in the oil and season. Gently heat a lidded heavy-based pan, then add the butter. Arrange the lettuce halves in the pan, cut-side down, and fry over a medium-high heat until golden (4-6 minutes). Reduce the heat to medium, add the garlic and cook for a further 1 minute. Pour in the stock, thyme and chilli flakes, cover with a lid (or baking tray) and simmer for 2 minutes. Uncover, add the lemon juice, then simmer to reduce the stock until almost completely evaporated (about 5 minutes). Transfer the braised lettuce to a serving dish, spoon over the reduced stock, scatter over the croutons and dollop with the ranch dressing.
Typical values per serving when made using specific products in recipe
Energy | 839kJ/ 689kcals |
---|---|
Fat | 70g |
Saturated Fat | 17.1g |
Carbohydrates | 10g |
Sugars | 1.3g |
Fibre | 1.4g |
Protein | 4.4g |
Salt | 1.4g |
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