Food52er paczryk's roommate had a party. And at this party, people were evidently less into the spring greens than they were the other offerings, leaving the hosts with a sack of leftover salad.
So paczryk appealed to the Hotline, where Jess Spiro told us about a soup that relies on lettuce—freshness not required.
Diana Henry, the British food writer and author of Bird in the Hand, has written about her affinity for less-than-crisp lettuces. Of gem lettuces, she says that the leaves "do get slightly bitter as they age, but I like that." Forgot your lettuce in the fridge for a...while? Fear not, she says. Simply "discard a layer (or two) and the leaves underneath are perfect."
Diana Henry's lettuce soup perks up the greens with some lemon, soft herbs like basil and chervil, and spring onions. Finished with a touch of cream, it's a smart dish that showcases lettuce's surprisingly appealing cooked flavor.
After you've hit your soup quota, delve into our community's other clever tips to give lettuce the luxury treatment:
SexyLAMBCHOPx suggested pickling lettuce. Try this recipe, a contest winner!
Cv recalled a vintage technique: braising lettuce. Here, Bibb lettuce is braised alongside glazed carrots.
Nancy brought up a classic (if out-of-season) combination: peas, butter, and lettuce. Try them in a French bistro salad, or braised along with spring onions à la Jamie Oliver.
Ktr gave a plug for using lettuce in a green smoothie. She deems it slightly inferior to a spinach version, but "definitely drinkable."
Not sick of soup yet? Jake Stavis recommends Anna Thomas' Green Soup; amysarah subs arugula for spinach or escarole in a stracciatella, or egg drop soup with greens.
How do you save your salad greens? Tell us in the comments!
Written by: Annie Crabill
Popular on Food52
3 Comments
See what other Food52 readers are saying.