Lettuce and Peas French Style

We're not talking about a salad. Lettuce and Peas is a flavorful side dish.

| January/February 1989

  • lettuce and peas
    The basic lettuce and peas recipe doesn't call for tomatoes, but no one says you can't experiment.
    PHOTO: NATALIA MYLOVA/FOTOLIA

  • lettuce and peas

Lettuce and peas is a classic French dish you can make in under half an hour. Don’t like the idea of cooking lettuce with peas? Don’t like the idea of cooking lettuce at all? Just try it. Chances are this recipe will win you over.

1 head Boston lettuce
2 pounds unshelled peas
4 scallions, chopped
1 small bunch mint
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons water

Wash lettuce, but don’t drain. Strip off large outer leaves, and put in saucepan. Shell peas, and mix with scallions, 1 tablespoon chopped mint, salt and pepper. Put on top of lettuce. Shred remaining lettuce, and put on top of pea mixture. Add water, cover pan, bring slowly to a boil, then reduce heat and simmer gently for 15 minutes or until peas are tender. Transfer to serving bowl, and garnish with mint sprigs. Serves 4.


For another lettuce recipe see "Grow, Harvest and Cook Different Types of Lettuce








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