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Baked Baby Lettuce

This recipe for Baked Baby Lettuce has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This dish is inspired by a celebrity chef and for me creates a lovely light refreshing taste of the summer. This slightly unusual dish is a great side dish, starter or even summer lunch when the stock is served as an aromatic summer soup.

Ingredients for Baked Baby Lettuce

4 baby lettuces such as Little Gem Lettuces
½ litre chicken (or vegetable) stock
2 tablespoons extra virgin olive oil
Few sprigs fresh thyme
Few sprigs fresh rosemary
Salt and pepper

How to make Baked Baby Lettuce

  • Wash the lettuces, trim off the ends and remove any brown outer leaves.
  • Place the lettuces in an oven dish or earthenware cazuela and pour over the stock.
  • Drizzle over the oil then pull the needles off the rosemary sprigs and the leaves off the thyme sprigs and sprinkle over the lettuces, season with salt and pepper.
  • Cover with foil or a lid and cook for 20 - 25 minutes until the lettuces are soft and tender.

Baked Baby Lettuce

Orce Serrano Hams

Published with permission of Orce Serrano Hams