Lettuce... a recipe
I had never heard of or seen pink lettuce before, until it crossed my path twice, in the space of two weeks. First, in the Rialto Market in Venice, there it was piled high, the stall holders thought it very amusing at how much attention I gave it A week later, I found it in East London, I bought a bag full!
I made a cauliflower rice and used the lettuce leaves as a colourful pink cup
Makes approx. 12 cups Ingredients 1 pink lettuce, if you can’t find it iceberg works well 1 medium cauliflower 2 tbsp. olive oil 2 garlic cloves, crushed 2 medium eggs, beaten 3 spring onions sliced 2 tbsp. coriander seeds crushed 2 tbsp. soy sauce
Method To prepare the cauliflower, first wash it thoroughly, chop into manageable pieces and pulse in a food processor until you have an even crumbly rice texture. Da-dah – Cauliflower Rice! Heat the oil in a deep frying pan or wok, add the garlic and coriander seeds and cook for 2 minutes. Add the cauliflower and edamame and stir-fry until the cauliflower is cooked. Make a well in your cauliflower mixture and add the beaten eggs. Continuously stir until the eggs are cooked. Add the soy sauce; mix well and the sprinkle in your spring onions. Fill your lettuce leaves with 2-3 spoons of cauliflower rice and serve warm. A sweet chilli dipping sauce makes a great accompaniment
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