Little lettuce leaves are topped with springy pork meatballs infused with lemongrass and all other sorts of goodness, sweet and sour pickled carrots and daikon, and sprigs of fresh cilantro.
There's lots of flavor, (thanks to ginger, garlic, scallions) and they're perfect for scooping into
little lettuce leaves.
Not exact matches
Grilled Chicken Salad served on croissants, even
lettuce leaves or endive boats are the perfect way to have something a
little different as an option for your guests, and still keep it in the theme of a cookout.
For assembly you tuck a
little bit of the pork filling into giant
leafs of
lettuce (I like to use a boston or butter
lettuce, but cabbage or iceberg would also work.)
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red
leaf lettuce and a
little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.
Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with
lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like
little parcels made by cabbage
leaves that you steam a
little and then are filled with mince, rice and herbs, and avgolemono.And many others.
I like to toss some crunchy romaine
lettuce with the vegan caesar salad dressing, starting with just a
little, and adding more as I go, just enough to perfectly coat those
leaves.
Split those sandwich loaves down the center and toast them, slather on some mayo and brown mustard, and then pile on Monday's roast carrots, a
little bit of Wednesday's cucumber salad (
leave some for tomorrow), some feta cheese, and a few
leaves of crisp
lettuce.
4 heads of
Little Gem
lettuce,
leaves separated, or 1 head of romaine,
leaves separated, cut in half crosswise
I switched my original use of butter
lettuce to spinach and beet greens for the purposes of this blog post, mostly as I love beet greens and I hate waste (the larger, more robust
leaves from this bunch were eaten last night, sautéed in olive oil with shallots, garlic and a
little bit of salt).
Back on track now, toss your chopped up grilled
lettuce with the dressing, make a
little halo with your salad toppings,
leaving a big hole in the middle for a mini meat mountain.
To eat it, just put a
little rice, meat, and kimchi on the
lettuce leaf, fold or wrap it like a
little parcel, then stick it in your word hole.
Serve in brioche buns with a
little light mayonnaise, fresh
lettuce leaves, tomato and avocado slices and the green goddess dressing.
I took this salad as inspiration and made something a
little simpler for my husband and I. I used green
leaf lettuce instead of kale.
When put with my wife's taco dip (basically cream cheese mixed with home - made taco seasoning (Alton browns Taco seasoning # 19) with a bit of
lettuce and tomatoes on top) it was hard to tell where the subtle crunch of the
lettuce left off, and the chip crunch began (WOW)... They were a
little lacking in flavor (which is actually an advantage if you want to add flavorings), but otherwise very good (can u say Doritos dust?)
I served them in a
lettuce leaf, with cucumbers and
little hummus.
Ingredients 1/2 cup spinach 1 mango 1 avocado 4 romaine
lettuce leaves Preparation Mash up the avocado; add a
little sea salt if you like.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a
little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil
leaves Handful of fresh cilantro
leaves 4 crisp iceberg or Boston
lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
Add sliced turkey breast, tomato slices, thinly cut purple onion and a
little low carb sugar free mayo to large
leaves of iceberg
lettuce.
Likely because they transform so
little in the hands, going from a head of gritty
lettuce to a bowl of clean
leaves is just not that satisfying for me — there's minimal kitchen alchemy there.
Try something a
little different: sprinkle (just a bit) of the sauce over a bowl of split strawberries and peaches together and serve as a main course side dish, on a large
lettuce leaf or spinach
leaves.
Try something a
little different: «sprinkle» (just a bit) of the marinade over a bowl of split strawberries and peaches together — add a bit of extra cracked black pepper to the fruit, and serve as a main course side dish, on a large
lettuce leaf or spinach
leaves.
Mix in a
little of my lobster oil mayo, a
little salt and fresh ground pepper and top with a smidgeon of shredded tarragon and crispy
leaf iceberg
lettuce.
The
leaves of romaine
lettuce hearts are the perfect
little vessel for any kind of filling.