Braised gem lettuce with peas and dill
- Side
- 4
- 25 minutes
Sam and Sam Clark invite you to try cooking lettuces – a vegetable not cooked (or braised in this case) often enough. Braising intensifies the lettuces’ natural bitterness and offers the perfect opportunity to infuse flavour from the braising liquid – in this case from white wine, shallots, garlic and carrot. Somewhere between a Turkish zeytinyağlı marul and a French petits pois à la française, this dish is finished with sweet peas, a sour lemon dressing and plenty of dill – it’s basically sweet and sour heaven.
Ingredients
Metric
Imperial
- 2 tbsp of olive oil
- 1 medium carrot, finely diced
- 1 banana shallot, finely chopped
- 2 garlic cloves, finely sliced
- 1 tbsp of thyme leaves
- 40g of unsalted butter
- 4 little gem lettuce hearts, trimmed, cut in half lengthways
- 70ml of medium white wine, or water
- 200g of petit pois, or peas
- 4 tbsp of dill, half roughly chopped and the rest fronds picked
LEMON DRESSING
- 1 tbsp of lemon juice
- 3 tbsp of extra virgin olive oil
Method
Heat the olive oil in a wide lidded frying pan over a medium-high heat. When hot, fry the carrot, shallot, garlic and thyme with a pinch of salt for 5 minutes until starting to caramelise, stirring regularly. Transfer the mixture to a bowl and set aside
- 2 tbsp of olive oil
- 1 medium carrot, finely diced
- 1 banana shallot, finely chopped
- 2 garlic cloves, finely sliced
- 1 tbsp of thyme leaves
Add the butter to the pan and, when it starts to foam, add the lettuces, cut-side down. Fry for 6-7 minutes then turn and fry for another 2 minutes until golden brown on both sides
- 40g of unsalted butter
- 4 little gem lettuce hearts, trimmed, cut in half lengthways
For the lemon dressing, using a spoon or small whisk, stir the lemon juice and olive oil together until well combined, then season with salt and pepper
- 1 tbsp of lemon juice
- 3 tbsp of extra virgin olive oil
Add the wine or water, the shallot mixture and the peas to the lettuces. Cover and simmer for 30 seconds
- 70ml of medium white wine, or water
- 200g of petit pois, or peas
Add the chopped dill then continue to cook for a couple more minutes with the lid off. Serve with the lemon dressing and remaining dill fronds on top
- 4 tbsp of dill, half roughly chopped and the rest fronds picked
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