"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 10-03-2008, 02:42 PM   #1
Executive Chef
larry_stewart's Avatar
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,517
Cooking with Lettuce

I just recently tried a new pasta dish, which was basically rigatoni with garlic, oil, fried lettuce ( boston, escarole, romaine..) and some parmesian cheese. Surprisingly, i loved the flavor and texture of the cooked lettuce. I was wondering If anyone else cooks with lettuce, and if so, what kinda dishes do u make with it??



larry_stewart is online now   Reply With Quote
Old 10-03-2008, 02:56 PM   #2
Head Chef
elaine l's Avatar
Join Date: Aug 2006
Posts: 2,098
I have used escarole, baby spinach in pasta dishes. Romaine I have grilled for salads. Did you mean deep fried? I have deep fried basil leaves for garnish and it's very tasty.

elaine l is offline   Reply With Quote
Old 10-03-2008, 03:20 PM   #3
Executive Chef
miniman's Avatar
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
My Malaysian friend at uni used to include lettuce when he cooked hi rice. Delia Smith also has a recipe for a summer soup that uses lettuce - it is delicious.
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 10-03-2008, 03:38 PM   #4
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,332
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I've used it in place of rice or noodles with stir fry.
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 10-03-2008, 03:42 PM   #5
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I cook quite often with Arugula.

As far as cooking with regular lettuces, one of my favorite dishes was one that my boss used to throw together for me after my waitress shift ended. We called it "Cooked Salad", & all it was was a couple of handfuls of leftover (as in unused, still in the fridge) salad greens combined with bean sprouts, hiziki seaweed, brown rice, & soy sauce all tossed on the griddle until wilted. May sound weird, but it sure was delicious.
BreezyCooking is offline   Reply With Quote
Old 10-03-2008, 11:14 PM   #6
Head Chef
merstar's Avatar
Join Date: Aug 2004
Posts: 2,002
I make a delicious Romaine and Bean Soup.
merstar is offline   Reply With Quote
Old 10-03-2008, 11:22 PM   #7
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
When we had dinner at kitchenelf's a couple weeks ago, she drizzled olive oil over romaine and other vegetables, and then she grilled them. I had never had grilled lettuce before. It was really good.

Barbara L is offline   Reply With Quote
Old 10-04-2008, 09:25 AM   #8
Executive Chef
Join Date: Mar 2008
Posts: 3,087
I've been known to take my lettuces, all kinds, when they have past their best days, trim them and put them in the food processor to a fine grind. I add them to beef vegetable soup, or vegetable soup, for the texture and the nutrients.
I am thinking today I'll do the same thing with the lettuce and add it to some gaspacho I've been wanting to make with all my tomatoes that are ripening on the counter. ~Bliss
blissful is offline   Reply With Quote
Old 10-04-2008, 03:24 PM   #9
Senior Cook
Join Date: Mar 2004
Location: Seattle
Posts: 246
I used to make a side dish that I haven't done in years.

Shave Iceberg like you were making Kraut, long skinny nearly hair like slivers, sweat in butter, add fresh or frozen peasto just warm, salt and white pepper.

I served this alongside mild fish.

I guess it was more than OK because I did it many times.
May you eat well,
Robt is offline   Reply With Quote
Old 10-04-2008, 04:31 PM   #10
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
escarole is great in soups
all the dark green leafies are naturals for saute's or in soups etc and pasta dishes too.
Grilled romaine is very good with a caesar style vinaigrette and parmesan
endive, white or red, is a wonderful "lettuce" to braise with broth and lemon butter
radiccio also grills or saute's nicely

almost forgot...any salad is great with a hot bacon vinaigrette ... wilts "cooks" the lettuce

Robo410 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:44 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.