Balsamic Braised Little Gem Lettuce With Walnuts And Bulgur Wheat

Serves: 4
Takes: 25 mins

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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Little Gem Lettuce 6 Hearts 0.304
Balsamic Vinegar 50 ml 0.121
Brown Sugar 1 Tablespoon 0.002
Shallot 2 Shallots 0.024
Carrot 1 Medium 0.024
Celery 1 Stick 0.013
Thyme 20 g 0.016
Parsley 20 g 0.016
Vegetable Stock 250 ml 0.146
Coarse Bulgur Wheat 300 g 0.765
Walnuts 40 g 0.061
Olive Oil 2 Tablespoon 0.141

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 20.9km in a modern car.


  • 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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