Best 11 Peas With Lettuce Recipes

BRAISED LEEKS, PEAS, AND LETTUCE

Steps:

• Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
• Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

LAYERED PEA SALAD

Steps:

• Stir together salad dressing and sugar in a large salad bowl or 9x13 glass baking dish until sugar is dissolved. Add peas and chopped green pepper, if desired, and mix lightly to combine. Spread the pea mixture evenly across the bottom of the dish.
• Spread the lettuce in an even layer over the pea mixture, and top the lettuce with a layer of the Cheddar cheese. Sprinkle bacon bits over the cheese.
• Chill for at least 8 hours or overnight to blend flavors.

PEAS WITH LETTUCE

Steps:

• Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.

BRAISED PEAS WITH SPRING ONIONS AND LETTUCE

Steps:

• Slowly heat the butter(he says a nob of butter not a TB) and a good glug of olive oil in a pan.
• Add the flour and stir around.
• Slowly add the stock.
• Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper.
• Put the lid on and simmer for five minutes or until tender.
• Salt and pepper to taste, squeeze in a bit of lemon juice, and drizzle with oil. Serve!

PEAS WITH SHALLOTS & LETTUCE

Steps:

• Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.

PASTA WITH PEAS, PROSCIUTTO AND LETTUCE

Steps:

• Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
• When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
• Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

FRESH PEAS STEWED WITH LETTUCE

Steps:

• Heat the butter in a saucepan. Add the scallions and shredded lettuce, tossing to coat. Cook, uncovered, until wilted, about four minutes.
• Add the peas, savory or marjoram, salt and sugar, stirring gently to combine the ingredients. Cover the pan tightly and cook until the peas are just tender, stirring once or twice, about eight minutes. Serve hot.

SWEET PEAS WITH SHALLOTS AND GEM LETTUCE

Steps:

• Heat oil in a large skillet over medium. Add shallots and cook, stirring occasionally, until caramelized and tender, about 6 minutes. Add peas and 1 tablespoon water. Cook, stirring, until peas are tender and bright green, 4 to 6 minutes. Add butter and lettuce; cook, stirring, until lettuce is just wilted, about 1 minute. Season with salt and pepper; serve immediately.

FISH WITH PEAS & LETTUCE

Steps:

• Mix together the lettuce, spring onions and peas in a microwave-proof dish. Drizzle with olive oil. Sit fish fillet on top, spoon over crème fraîche, then season. Cover with cling film, then pierce film.
• Microwave on Medium for 6-8 mins until the fish is cooked. Lift fish off the lettuce, then give lettuce and peas a good stir. Spoon lettuce mix and sauce onto a plate, then sit fish on top.

QUICK BRAISED LETTUCE & PEAS

Steps:

• Cook the pearl onions for 5 mins and the peas for 2 mins in separate pans of boiling water until the onions are soft and the peas are just cooked.
• Heat the olive oil in a frying pan, brown the onions, then add the peas and shredded Baby Gem lettuce. Cook just to heat through lettuce, then season and serve.

PEA AND LETTUCE SALAD

Steps:

• In a small bowl, mix sour cream, mayonnaise, and vinegar.
• In a bowl, mix peas and lettuce. Stir dressing into vegetables and add salt and pepper to taste.