Lettuce Jam

1. 1

   Place a large pan over high heat. When very hot, add 4 tablespoons (60 ml) of the oil. When the oil shimmers, add the lettuce. Let the lettuce cook, undisturbed, until the moisture has evaporated, about 2 minutes, then stir to redistribute. Do not burn the lettuce, but cook through and make sure the leaves become dry. This should take 3 to 4 minutes total. The greens will absorb the oil. Using a plastic spatula, scrape the lettuce onto a plate and chill in the refrigerator until very cold.

2. 2

   While the lettuce are cooling, return the large pan to medium-high heat and add the remaining 2 tablespoons of oil. Add the shallots and cook until translucent, 2 to 3 minutes. Scrape onto the same plate as the lettuce and cool both completely.

3. 3

   Combine the capers, cornichons, and mustard in a food processor and pulse to chop, leaving the mixture chunky. Add the greens and process until a creamy paste or dip consistency forms. Season to taste with salt. Store in an airtight container in the refrigerator for 2 to 3 days.

4. 4

   Other greens that work in this recipe: mixed chicories, head lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.