Sauteed Lettuces with Salami and Shallots

I get the sense that lettuce is becoming a food trend. Seems that more and more food shows are incorporating plain old salad greens – from iceberg to romaine and arugula – into soups, sautees and other dishes. I believe the Brits are used to having peas with lettuce, which seemed strange to me until the doe-eyed Nigella Lawson demonstrated how delicious the combination can be.

Or maybe I’m just extra alert to green-food trends now that I’m trying to eat more of them. Anyway, I saw an interesting recipe in Bon Appetit for which lettuces are sauteed with spicy salami, garlic and ginger and served over brown rice, with fried shallots up top. It looked quite good and relatively healthy, so I decided to give it a try.

Both Grant and I loved it! He favors anything with a strong ginger element, and I loved the cured meat mixed with the just-wilting lettuces and crispy shallot. My goodness, what can’t be improved with crispy shallots on top?

I adapted this a little, but not too much.

Sauteed Lettuces with Salami and Shallots

Ingredients:

  • 2 T canola oil
  • 1/2 c. thinly sliced shallots
  • 1/2 c. chopped salami slices
  • 2 T thinly sliced garlic
  • 1 1/2 T minced peeled ginger
  • 1/4 tsp red pepper flakes
  • Half a head of iceberg lettuce, cored and roughly chopped
  • 2 c. arugula leaves
  • Cooked brown Basmati rice (enough to feed everybody you are serving)

Get the Basmati rice cooking while you prep all your ingredients.

Heat oil in nonstick skillet over low heat. Add shallots and cook, stirring often, until golden brown – 12 min. Remove to paper towels to drain and season with salt and pepper. Set aside.

Increase heat to medium and add salami, then garlic, ginger and red pepper flakes. Stir until everything starts to sizzle and add 1/4 c. water. Increase heat to medium-high, add lettuces and saute until just wilted, 1-2 min. Season with salt and pepper.

To serve, spoon lettuce mixture over brown rice and top with crispy shallots. I also added some green onions and parsley, just because I had them on hand.

This recipe makes me want to try more with wilting lettuce into dishes – yum! They retain a little bit of crunch, but lose any bitterness. And it filled us up just fine.

Enjoy, friends! xoxo

3 responses to “Sauteed Lettuces with Salami and Shallots

  1. that looks absolutely amazing. The colours and so fresh and inviting. It’s nice to see a dish like this during the winter months!

  2. Ya know – I’ve never been a fan of wilted/soggy lettuce (ala what you found on the sandwich in your lunch in elementary), but this looks and sounds strangely good!

    • I know, you’d really be surprised by how good it is! I liken it to wilting spinach or kale into the dish, you know? It’s less soggy and more soft, but still with a crunch.

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