Wilted Butter Lettuce, Fresh Garden Peas and Beurre Blanc
Recipe created by Tyler Florence
March 11, 2009
Try chef Tyler Florence's
recipe for Wilted Butter Lettuce, Fresh Garden Peas and Beurre Blanc, a vegetarian side dish from his complete seven-day menu
Servings: Serves 4
- 1 cup dry white wine
- 1 shallot , finely chopped
- 6 whole black peppercorns
- 1 bay leaf
- 1 stick cold unsalted butter , cut into cubes
- Kosher salt
- 1 head (large) butter lettuce
- 1 cup fresh garden peas , beached in salted water
To make beurre blanc: Add white wine, shallot, bay leaf, peppercorns and salt to a saucepan, and simmer until it's syrupy and just coats the bottom of the pan. Add butter cubes, a little at a time whilst stirring with a whisk to thicken the sauce and give it a shine. Give it a final season with salt and pepper to taste.
To make salad: Cut off the root of the butter lettuce and separate the leaves. Place the leaves in a large mixing bowl with blanched peas then dress with warm beurre blanc, and toss so the leaves wilt a little.
To serve the complete dish, break down the chicken into 10 pieces. Add chicken and potatoes to the bibb lettuce salad and gently toss together to combine. Finish with a drizzle of beurre blanc.
Printed from Oprah.com on March 10, 2014
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