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Simple Cold Lettuce Souffle with Mustard Sauce Cooking Recipes

Cold Lettuce Soufflewith Mustard Sauce


Try this summertime dish with cold roast meats or cold poached fish. It goes very well with poached or home-smoke bluefish. And yet, it is a simple and fast cooking recipes.

Makes 6 to 8 servings

  • 1 tablespoon butter

  • 1 bunch (6 to 8) green onions (scallions), white part only, thinly sliced

  • 1 large head leaf lettuce, such as Bibb, Boston, or green leaf, stemmed and chopped; or 2 bunches watercress

  • 1/2 cup well-flavored chicken stock

  • 3 large eggs, separated, whites beaten until stiff

  • 2 cups skim milk

  • 2 tablespoons (2 envelopes) powered gelatin

  • 1/4 cup water

  • 1/2 teaspoon ground cumin

  • Salt and freshly ground black pepper to taste

  • Hot pepper sauce to taste (optional)

  • 1 cup best-quality plain yogurt, whipped until stiff

  • Several parsley sprigs

  • Mustard Sauce (recipe follows)

  1. Melt the butter in a medium-size deep skillet over medium heat. Add the green onions and toss to coat. Stir in the lettuce and cook until just wilted, about 1 minute. Stir in the stock. Simmer over low heat until the lettuce is very tender, 6 to 8 minutes. Drain the vegetables well and puree them in a blender or food processor. Set aside.

  2. In a small bowl, beat the egg yolks until light. Pour them into the top of a double boiler set over simmering, but not boiling, water. Whisk in the milk and cook, whisking, until the mixture coats the back of a spoon, 6 to 10 minutes.

  3. In a small bowl, dissolve the gelatin in the water. Remove the egg mixture from the heat. Beat in the gelatin. Stir in the lettuce puree. Season with cumin, salt, and pepper. Add hot pepper sauce if using. Cool.

  4. When the mixture is cool, fold in the whipped yogurt and then the beaten egg whites. Pile the mixture into a 1-quart souffle dish. Refrigerate, covered, until set, about 8 hours or overnight. Garnish with the parsley and serve with the Mustard Sauce.


Mustard Sauce

Makes about 3/4 cup

  • 1/2 cup mayonnaise, prepared or homemade

  • 3 tablespoons light sour cream

  • 1 teaspoon dry English mustard

  • 2 tablespoons Dijon-style mustard

  • 1/4 cup skim milk, or more if a thinner sauce is desired

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh parsley

In a small bowl, beat together all the ingredients and chill at least 4 hours. Serve chilled.

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