Baked Lettuce Recipe
Summary
MethodBaked
Ingredients
| 1 head Boston lettuce | ||
| 1 head radicchio | ||
| 2 tsp sweet butter | ||
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Sour cream | 1/2 Cup (16 tbs) (Dressing) | |
| Milk | 4 Teaspoon (Dressing) | |
| Salt | 1/2 Teaspoon (Dressing) | |
| Ground nutmeg | 1/8 Teaspoon (Dressing) | |
| Ground cinnamon | 1/8 Teaspoon (Dressing) | |
| Ground black pepper | 1/8 Teaspoon (Dressing) | |
| Pecans | 1/4 Cup (16 tbs), chopped (Dressing) | |
Directions
1. Preheat oven to 350°F (180°C).
2. Remove wilted outer leaves from lettuces. Cut into quarters, rinse under cold water and dry well.
3. Butter a shallow baking dish with 1 tsp of the butter and place lettuces cut side up. Season with salt and pepper and dot with remaining butter.
4. Bake for 5 minutes, or until wilted. Keep warm.
5. In a small bowl combine sour cream, milk, salt, nutmeg, cinnamon and pepper. Fold in pecans.
6. To serve, spoon some of the dressing over the warm lettuces, and bring remaining dressing to the table as an accompaniment.
2. Remove wilted outer leaves from lettuces. Cut into quarters, rinse under cold water and dry well.
3. Butter a shallow baking dish with 1 tsp of the butter and place lettuces cut side up. Season with salt and pepper and dot with remaining butter.
4. Bake for 5 minutes, or until wilted. Keep warm.
5. In a small bowl combine sour cream, milk, salt, nutmeg, cinnamon and pepper. Fold in pecans.
6. To serve, spoon some of the dressing over the warm lettuces, and bring remaining dressing to the table as an accompaniment.
Chef
