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.
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.
- 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.