I don’t know where I got the recipe for the scallion cream sauce I’m featuring today. I’ve been chopping prosciutto into it for pasta sauce or cooking it with jalapeños to drizzle across fish tacos for quite some time. Its become one of those building block recipes I often come back to. It’s so rich and versatile. It’s a great way to add sophistication to simple food.
And what’s more simple than lettuce? What about grilled lettuce?
Grilled Little Gems with Peas and Scallion Cream
Yes, you can grill lettuce. And it’s worth it.
There may have been a time when that idea would surprise you (it did me), but grilled lettuce isn’t as unusual as it once may have seemed. I’ve grilled all kinds of “salad” greens and have been wanting to grill Little Gems for a long time.
Little Gem lettuce is the perfect size for grilling. Small and sturdy. It can take just enough quick heat to char it without leaving the insides undercooked. Which is honestly the trouble I’ve had with some of the greens I’ve grilled in the past.
There’s plenty to say about grilled lettuce, but really I’m hoping the takeaway from the post is the sauce. Most of the Scallion Cream Sauces I’ve come across are really just some version of ranch dressing. In my research, the closest to the one I make comes from Martha Stewart. Her scallion cream mixture is also transformed with a little heat. It’s that extra step that really elevates these ingredients to a sophisticated “sauce”. No matter how simply it is served. GREG