Stir-Fried Lettuces with Crispy Shallots my way
2 tablespoons extra virgin olive oil
1 large shallot, thinly sliced
kosher salt and freshly ground black pepper
1/4 pound pepperoni, salami or Chinese sausage, sliced and quartered
2 large garlic cloves, peeled, cored and thinly sliced
small knob ginger, peeled and minced
1/4 teaspoon crushed red chili flakes
~1/3 head coarsely chopped iceberg lettuce
1 bunch watercress, stems removed
1 cup cooked brown rice cooked in chicken stock
Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a spatula to a paper towel-lined pan and season lightly with salt and pepper.
Increase heat to medium; add pepperoni and next 3 ingredients to same skillet; stir for 2 minutes. Add 1/4 cup chicken stock. Increase heat to medium-high; add lettuce and watercress and cook, tossing often, just until wilted, 1–2 minutes. Season with salt and pepper. Sprinkle fried shallots over. Serve with brown rice.
Here's my great grandmother's recipe via my mom, Nenie
Nannie Kesler's Scalded lettuce
head of lettuce better if it is home grown
4 strips bacon
saute 1/2 chopped onion in some of drippings
mix and add to drippings 1 egg, 1/2 -1 C. milk, 1T. vinegar ,salt,
pepper, little sugar
Cook until curdled
Pour over chopped lettuce, crumble bacon over
Have cornbread to sop up left over liquid
The stir fried lettuce was very good and I can't wait to try my family's recipe and will definitely make some cornbread to go with it. Thanks Mom!