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 Baked
Baby Lettuce
This
dish is inspired by a celebrity chef and for me creates a lovely
light refreshing taste of the summer. This slightly unusual dish
is a great side dish, starter or even summer lunch when the stock
is served as an aromatic summer soup.
You
will need:
4
baby lettuces such as Little Gem Lettuces
½ litre chicken (or vegetable) stock
2 tablespoons extra virgin olive oil
Few sprigs fresh thyme
Few sprigs fresh rosemary
Salt and pepper
Method
- Wash
the lettuces, trim off the ends and remove any brown outer leaves.
- Place
the lettuces in an oven dish or earthenware cazuela and pour
over the stock.
- Drizzle
over the oil then pull the needles off the rosemary sprigs and
the leaves off the thyme sprigs and sprinkle over the lettuces,
season with salt and pepper.
- Cover
with foil or a lid and cook for 20 - 25 minutes until
the lettuces are soft and tender.
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