Apr 13
Wild Lettuce Dressed in Soy Peanut Sauce
I based this dish on Japanese goma-ae, replacing the spinach with wild lettuce and the sesame seeds with peanuts. I chopped the lettuce, keeping it in large pieces.
After soaking it in salted water for 15 minutes, and then blanching it twice to remove some of the bitterness, it had cooked down to about a cup. I quickly sprayed it with cold water to halt cooking.
I put it in a pretty bowl and mixed in a tsp of soy sauce, a tsp of sugar, a couple tablespoons of peanuts, and a splash of sake.
This batch was mostly Canadian lettuce with a little woodland.
