Cos Lettuce Two Ways

Cos (also called romaine) lettuce has crisp, elongated leaves that is perfect for salad and wraps, though not many people knew they are also lovely cooked as a vegetable side dish.  I have here two recipes: blanched cos lettuce with garlicky soy sauce to go with Asian mains, and grilled cos lettuce with honey mustard dressing to go with everything else.  In both cases, the lettuce is cooked until just wilted to bring out its sweetness while retaining colour and crunch.

Blanched Cos Lettuce with Garlicky Soy Sauce

INGREDIENTS

• 1 cos lettuce, about 280g / 10oz
• 3 garlic cloves, finely chopped
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons water

METHOD

1. To make the sauce, place chopped garlic in a small heat proof bowl.  In a small saucepan, heat oil over medium heat until hot and shimmering.  Carefully pour hot oil over the garlic in the bowl to release flavour.  Let it cool slightly, then stir in soy sauce, oyster sauce and water.
2. Tear individual leaves off the lettuce but keep them whole.  Wash the leaves carefully to remove dirt.  Drain in a colander.
3. Bring a large pot of water to a boil.  Add the lettuce leaves and cook for 20-30 seconds to wilt slightly.  Take them out immediately with a pair of tongs.  Shake off excess water and arrange them on a serving plate.
4. Drizzle sauce over the lettuce leaves.  Serve warm.

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Grilled Cos Lettuce with Honey & Mustard Dressing

INGREDIENTS

• 1 cos lettuce, about 280g / 10oz
• 2 tablespoons olive oil
• 2 teaspoon white wine vinegar
• 2 teaspoon wholegrain mustard
• 1 tablespoon honey
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• 2 tablespoons almond flakes
• ¼ cup grated parmesan cheese

METHOD

1. To make the dressing, place 1 tablespoon oil, white wine vinegar, mustard and honey in a small jug.  Stir to combine.
2. Slice cos lettuce in half.  Wash thoroughly by gently swishing the lettuce in a large bowl of water but keep the leaves attached to the base.  Drain in a colander.
3. Coat the lettuce, cut side and back side, with the remaining tablespoon of oil.  Heat a grill pan until hot.  Place the lettuce, cut side down, pressing with a pair of tongs to sear.  Grill for 2 minutes or until slightly charred.  Flip and grill for 2 more minutes. 
4. Arrange lettuce on a serving plate.  Season with salt and pepper, to taste.  Scatter over almond flakes and parmesan.
5. Drizzle the dressing over the lettuce.  Serve warm.