Lettuce Panna Cotta Salad
Lettuce Panna Cotta Salad
Ingredients
- 2 cups (500 ml) leeks, thinly sliced (about 1 leek)
- 2 tablespoons (30 ml) olive oil
- 1 1/2 cups (375 ml) 10% cream
- 2 cups (500 ml) packed chopped lettuce
- 2 teaspoons (10 ml) gelatin
- 2 tablespoons (30 ml) water
- Salt and pepper
- 15 cherry tomatoes, quartered
- 1 small shallot, thinly sliced
- 1 tablespoon (15 ml) lime juice
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) flat-leaf parsley
- 12-16 toasted bread croutons
- Salt and pepper
Instructions
- In a saucepan, soften the leeks in the oil until tender. Add the cream and bring to a boil. Simmer for 2 to 3 minutes. Add the lettuce and cook for about 2 minutes.
- In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
- In a blender, purée the lettuce mixture until smooth. Strain. Add the gelatin, stirring with a whisk until completely dissolved. Season with salt and pepper.
- Lightly oil four 125 ml (1/2 cup) jam jars or ramekins. Divide the panna cotta mixture among the jars. Cool. Cover with plastic wrap and refrigerate for 4 to 6 hours.
Lettuce Panna Cotta Salad