Frozen Lettuce Recipes

FROZEN LETTUCE

Steps:

• Quarter the lettuce and wrap the pieces in plastic or seal in a covered container and freeze for 1 to 2 hours.
• In a small saucepan of boiling water, cook the garlic cloves for 5 minutes; drain. Mince the garlic.
• In a small bowl, whisk the oil into the egg yolk. Whisk in the garlic, mayonnaise, vinegar, lemon juice, Worcestershire sauce, miso, grated onion, Parmesan, anchovy paste, mustard, and lemon zest. Season the dressing with salt and pepper, to taste. Fold in the crumbled goat cheese.
• Place the frozen lettuce on 4 chilled plates. Spoon the dressing over the lettuce and garnish with a sprinkling of annatto seeds and croutons. Serve immediately.

FROZEN ICEBERG SALAD

Steps:

• Place the head of lettuce on a flat surface and cut in half, then cut each half into 2 wedges. Transfer the lettuce to a small tray and put it in the freezer until just before serving. (It can remain in there for up to 2 hours, if necessary.)
• Whisk the mustard, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.
• When ready to serve, transfer the lettuce to a platter and drizzle with the dressing. Serve immediately.

CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE

Steps:

• For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
• For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.

CRUNCHY SPRING ICEBERG SALAD

Steps:

• Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
• Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
• Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
• Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.