Iceberg lettuce with peas
“It wasn't such a long time ago that a lettuce meant just one thing: the soccer-ball-shaped iceberg.”
- 2 tbsp of extra virgin olive oil
- 1 tbsp of butter
- 1 onion
- 2 cloves garlic
- 1 small iceberg lettuce
- 750g of fresh or frozen peas
- salt and pepper
- mint
- parsley
- croutons and grated pecorino, to serve
Today Australians can probably find about 30 different salad greens in shops and markets. Even so, iceberg's unique qualities have seen it make a welcome return to respectable society. It should be appreciated for what it is - a utilitarian-leafed, flavour-absorbing ball with a crisp, refreshing texture.
Method
Heat 2 tablespoons of extra virgin olive oil and a tablespoon of butter in a heavy-bottomed soup pot. Add a finely sliced onion and 2 minced cloves of garlic. Lightly fry, stirring constantly, for 3 minutes until the onions have softened. Wash a small head of iceberg lettuce and chop into 2cm wide strips. Add it to the pot, with 750g of fresh or frozen peas. Turn up the heat and stir-fry until the lettuce has wilted. Add enough boiling water so the lettuce and peas are half covered. Cover the pot, turn down the heat and simmer for 20 minutes until the peas are cooked. Season with salt and pepper and add some chopped mint and parsley.
Serve as a first course with croutons and grated
pecorino.
