Braised Ruby Baby Gem Lettuce with Spring Onions, Peas, Bacon and Crème Fraîche

Serves	4
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Allergy	Milk
Meal type	Lunch, Salad, Side Dish, Snack
Misc	Gourmet, Serve Hot
Occasion	Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	French
By author	Karen Burns-Booth

A luxurious twist on a classic French dish, these ruby baby gem lettuces are braised in a buttery sauce with bacon, shallots, spring onions and crème fraîche. Serves four as an indulgent accompaniment or for two people as a main meal with crusty bread.

Ingredients

100g smoked bacon lardons
4 tablespoons crème fraîche
100g fresh or frozen peas
150ml vegetable stock
bunch of spring onions, about 8 to 10 (trimmed and root end cut off)
2 ruby baby gem lettuce (cut into quarters lengthways)
25g salted butter
2 cloves of garlic (peeled and finely minced)
4 shallots (peeled and finely diced)
salt and pepper, to taste

Note

Directions

Step 1	Put the lardons, shallots and garlic into a large frying pan that can take all of the lettuce and spring onions in a single layer, and heat over a gentle heat until the fat begins to run - turn up the heat and fry until the bacon is crisp and the onions and garlic are cooked.
Step 2	Add the butter to the pan, melting it over a gentle heat, then add the spring onions and cook until they are soft and cooked.
Step 3	Add the baby gem lettuce quarters and the stock, then continue to cook until the baby gems are soft but still retain their shape - turn them over half way through cooking.
Step 4	Add the peas and simmer until the peas are cooked - then spoon the spring onions, baby gems and peas onto a serving patter and add the crème fraîche to the bacon and shallot stock - simmer until the sauce has reduced and has thickened.
Step 5	Spoon the bacon and crème fraîche sauce over the baby gems, spring onions and peas and serve as an accompaniment or as a light supper or luncheon dish with crusty bread.