- 2 fresh lettuces
- 2 tablespoons red wine vinegar
- 80g butter
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 litre vegetable broth
- 1 onion
- 3 cloves
- 220g croutons
- Retain the lettuce hearts with their cores intact. Wash thoroughly in vinegar water, rinse well, then blanch in boiling water for 10 minutes. Drain and squeeze dry using a clean cloth.
- Cut each lettuce in half, season generously with salt and pepper, then gently twist back together to reform.
- Arrange in a sauté pan with butter, bay leaf, and thyme. Pour in vegetable broth to cover, stud the onion with cloves, add to the pan, cover, and simmer gently for 2 hours.
- Meanwhile, fry the croutons in butter until golden. Shred the braised lettuce and layer alternately with croutons. Finish by drizzling with the rich pan juices.
Difficulty: Intermediate
Culinary Ideas from Chef Hubert – This timeless French technique elevates simple lettuce into a velvety, flavorful dish, perfect for showcasing seasonal produce with professional finesse.
