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Posts Tagged ‘Lettuce’

You should try this the next time you have some leftover roast chicken. In fact, it’s even worth cooking some chicken specially. Great for lunch with some fresh bread and butter.

Chopped Chicken Salad – serves 4 (generously)

  • 2 cooked chicken breasts, diced (or just use some leftover roast chicken which is what we did)
  • 3 celery sticks, diced
  • 4 scallions, sliced into rounds
  • ½ cucumber, deseeded and diced
  • 100g radishes, thinly sliced
  • 200g cherry tomatoes, halved
  • 2 tarragon sprigs, leaves finely chopped
  • 2 thyme springs, leaves only
  • 1 heart of romaine lettuce or Little Gem lettuce, finely chopped
  • 50g watercress, stems finely chopped and leaves left whole
  • 50g rocket, roughly chopped
  • 50g Parmesan, finely grated

FOR THE DRESSING:

  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp runny honey
  • 1 garlic clove, crushed

You need to start with a very large bowl, big enough to toss all of the salad ingredients together in.

Make the salad dressing in the bowl by whisking all of the ingredients together with some salt and black pepper.

Add the chicken to the dressing in the bowl and toss to coat. Fold in the chopped celery, scallions, cucumber, radishes and cherry tomatoes, then the herbs. Stir it all together and season with salt and black pepper.

When you are ready to serve, add the lettuce, watercress, rocket and Parmesan to the bowl. Toss everything together and serve as it is or tip out onto a large serving dish.

(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)

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Who says lettuce is just for salad? An unusual contrast of flavours and textures which works exceptionally well.

Little Gem Lettuce Risotto – to serve 4

  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice (carnaroli or arborio)
  • 1 large glass of white wine
  • 1.5 litres vegetable stock, kept hot
  • 50g Parmesan, grated
  • 2 little gem lettuces, torn into small pieces

Melt a knob of butter in a large saucepan, add the onion and garlic and cook until soft and translucent.

Add the rice and stir to coat with the butter. Add the wine and stir until evaporated.

Add the stock gradually, a ladle at a time, until the rice is cooked but still has a bit of bite – you probably won’t need all of the stock.

Add the cheese and lettuce, stirring to gently wilt the lettuce leaves. Serve with some extra cheese.

Drink with: a glass of sparkling Spanish Cava. We had a bottle open and it was a great match!

(Original recipe from BBC Good Food)

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