The Crisper Whisperer: 4 Ways To Use Lettuce (Other Than Salad) Recipe

• 1/4 cup olive oil
• 1 medium onion, diced
• 10 large outer leaves of Romaine lettuce, torn into pieces
• 1 pound Yukon gold potatoes, peeled and diced
• 3 cups chicken stock
• 1 1/2 teaspoons salt
• 1/4 cup heavy cream
• Pinch of ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon parsley leaves
• Freshly ground black pepper, to taste
• 1 small head Bibb or other soft lettuce, torn into pieces
• 1 egg yolk
• 2 teaspoons capers
• Juice of 1 lemon
• 2 tablespoons parsley leaves
• 2 tablespoons diced red onion
• 1 garlic clove, smashed
• 1/2 teaspoon Dijon mustard
• 5 basil leaves, torn into pieces
• 1/2 cup good olive oil
• Plenty of salt and pepper, to taste

1. Heat the olive oil over medium heat in a 4-quart saucepan. Add the onion and cook until beginning to soften. Add the lettuce, potatoes, chicken stock, and salt. Bring to a boil over high heat, then cover the pot and reduce the heat so that the liquid stays at a brisk simmer. Cook until the potatoes are tender, about 20 minutes depending on the size of your dice.
2. Off the heat, add the cream, nutmeg, lemon juice, parsley, and a bit of freshly ground black pepper. Carefully puree the soup with an immersion blender or in batches in a blender. Taste and adjust the seasoning. Serve hot or cold. The soup will keep in the fridge for up to a week, and the flavor improves as it rests. Reheat gently before serving if desired.
3. Combine the lettuce, egg yolk, capers, lemon juice, parsley, red onion, garlic, mustard, and basil in the bowl of a food processor fitted with the blade and process until smooth. Then, with the machine running, pour in the olive oil slowly through the feed tube. Season aggressively with salt and pepper. Chill until ready to use. Serve over cold poached fish or chicken or, as Emeril does, smoked salmon, hard boiled eggs and tomato slices.

olive oil, onion, outer, gold potatoes, chicken stock, salt, heavy cream, ground nutmeg, lemon juice, parsley, freshly ground black pepper, head, egg yolk, capers, lemon, parsley, red onion, garlic, mustard, basil, olive oil, salt

Taken from www.seriouseats.com/recipes/2010/06/how-to-cook-what-to-do-with-lettuce-soup-grilled-stir-fried-lettuce-sauce-recipes.html (may not work)