Braised lettuce with peas & shallots

Braised lettuce with peas & shallots

By
From
Lagom
Serves
4 as a side or 2 for lunch
Photographer
Yuki Sugiura

This is a really simple side dish that makes a perfect accompaniment to lamb in the spring. If you want to make it the star of the show for lunch or a light supper, serve with some ham or cold chicken, a dollop of mustard and a chunk of rye bread.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 banana shallots
4 little gem lettuces
100ml hot vegetable or chicken stock
1 tablespoon butter
150g fresh or frozen peas
few tarragon leaves, roughly chopped
1 small bunch parsley, roughly chopped

Method

  1. Heat the olive oil in a large saucepan, add the shallots and fry over a gentle heat until softened, about 5 minutes.
  2. Meanwhile, trim the roots of the lettuces a little, while still keeping them intact. Halve them lengthways.
  3. Place the lettuces cut-side down in the pan and pour over the hot stock. Increase the heat and let bubble away until the stock has reduced by half; this should only take a few minutes. Add the butter and peas and cover with a lid. Cook for another minute or two, then uncover, sprinkle with the herbs and serve immediately.
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