April 16, 2013
As I clear out the garden to make space for planting summer showstoppers, I’m harvesting a ton of lettuce. I’m one of those people that can eat salad for every meal. My husband on the other hand, is not. So, I got a little creative and disguised the lettuce in a warm side dish. Served the other night with pork chops, it garnered rave reviews.
These days, it kind of feels like a flavor crutch to add bacon to a recipe, but it’s awesome in this slaw and the dish still tastes fresh.
Serves 4
3 slices bacon, large dice
2 cloves garlic, sliced
1 large leek (white part), sliced in coins
Black pepper to taste
1/3 cup white wine
1 head butter lettuce, cleaned and separated
½ cup shelled edamame or fava beans
1 tablespoon lemon juice
healthy pinch of sea salt
Over medium heat, in a large skillet, render bacon until golden brown, adding pepper as it cooks. After fat is rendered and the pieces are golden brown remove the bacon and add garlic and leek, stir until fragrant. Next, add wine simmer for 1-2 minutes. Add the lettuce leaves and gently toss until wilted and season with a healthy pinch sea salt.
Serve warm (hence the name, Warm Garden Slaw).
