Sautéed Lettuce with Crispy Shallots
Appetizers • Kazakhstani
Description
Sautéed lettuce with crispy shallots
Ingredients
- Watercress 2 bunches
- Shallot 5 oz
- Iceberg Lettuce 5 oz
- Spicy salami 0 oz
- Garlic 1 clove
- Grated Ginger Root 1½ spoons
- Basmati rice 20 oz
- Chili Flakes ¼ spoons
- Vegetable Oil 2 spoons
- Ground Black Pepper to taste
- Flaky sea salt to taste
Step-by-Step Guide
Step 1
Slice the shallots into thin rings. In a skillet, heat oil over low heat and sauté the shallots, stirring frequently, until they turn golden brown—this will take about twelve minutes.
Step 2
Remove the cooked onions with a slotted spoon and transfer them to a paper towel. Lightly season with salt and pepper. The onions will cool down and become crispy.
Step 3
Finely chop the ginger, slice the garlic into thin rounds, and cut the sausage into slices about 3 mm thick; if desired, you can cut the slices into quarters.
Step 4
Add the ginger, garlic, and sausage pieces to the skillet where the onions were sautéed. Season with crushed red pepper flakes, increase the heat, and stir-fry for about two more minutes.
Step 5
Pour 60 ml of water into the skillet, scraping up any browned bits from the bottom. Slightly increase the heat, add roughly chopped lettuce leaves and watercress, and cook, tossing the salad in the skillet for about one to two minutes, until the leaves lose their shape. Season with salt and freshly ground pepper.
Step 6
Serve with brown rice, garnished with crispy slices of shallot.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!