Steamed Romaine Lettuce with Lemon From the Steamer

For romaine lettuce, wash lemons hot, dry, thinly slice 1 1/2 fruit and place in perforated steamer basket.

Clean lettuce hearts and quarter lengthwise so they still hold together at the stalks. Wash carefully and drain well. Spread lettuce quarters on lemon slices, season with salt, sprinkle with raisins and cook at 100°C for 4 minutes.

In the meantime, finely grate 1/2 tsp. zest from the remaining half lemon and squeeze out some juice. Mix créme fraîche with lemon zest, salt, pepper and coriander and season with a little lemon juice. Divide romaine lettuce and raisins on plates, pour dressing over and serve lukewarm.

Preparation Tip:

Romaine lettuce has strong green, elongated leaves that are strongly curled, with pronounced central leaf veins. The texture and flavor of romaine lettuce are more robust than head and cut lettuce. The more tender inner leaves in particular are used fresh for salads, such as in the Caesar Salad so popular in America, but can also be steamed as a vegetable. Romaine lettuce is said to have been known in Egypt as long as 4,000 years ago and was originally grown only in Mediterranean countries.

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