Balsamic Braised Little Gem Lettuce With Walnuts And Bulgur Wheat

Little gem lettuce is normally just reserved for light salads, but it takes on a much fuller and deep flavour when fried or braised. This delightfully simple recipe provides provides an eye catching dish, packed full of flavour.

When to eat

I recommend eating this dish from April through to September.


Serves 4
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

This meal is around 86% less polluting than the average UK meal.

  • Eating this recipe will save around 25.53 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 20.90 KM in a modern car.
How do I calculate this?


  • 6 Heads Little Gem Lettuce
  • 50 ml Balsamic Vinegar
  • 1 Tablespoon Brown Sugar
  • 2 Banana Shallots
  • 1 Medium Carrot
  • 1 Stick Celery
  • 20 g Thyme
  • 20 g Parsley
  • 250 ml Vegetable Stock
  • 300 g Coarse Bulgur Wheat
  • 40 g Walnuts
  • 2 Tablespoons Olive Oil


  • Prepare the bulgur wheat. Place in a deep pan and cover with salted water. Bring to the boil, cover, and simmer for about 10 minutes until the bulgur is just cooked. Once cooked, drain and reserve.
  • Whilst the bulgur cooks. Finely dice the carrot, shallot and celery. Heat the olive oil in a deep pan over a high heat. Halve the lettuces, and add to the pan. Fry until the lettuce takes on a little colour, about 1 – 2 minutes each side. Lower the heat of the pan. Add the chopped carrots, shallots and celery, rosemary and brown sugar and cook and cook for a further 2 – 4 minutes until the vegetables begin to soften.
  • Pour in the balsamic vinegar and simmer for about 5 minutes, turning the lettuce halves to coat evenly. Season with salt pepper, then add the stock and cook for another 5 minutes until the sauce has thickened. Then add the bulgur wheat to the pan, and cook for a further minute to heat through the bulgur.
  • Serve immediately with the a good helping of chopped parsley and walnuts sprinkled over the top.
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