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.
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.
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?Ingredients
- 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
Instructions
- 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.