STEEMIT IRON CHEF 2018 Act 01 Round 04 ~ Lettuce Three Course Menu

This is my contribution to this week's #steemit-ironchef challenge with the theme: lettuce. Pretty early this time, huh?! 😜

Everyone who would like to join should read @progressiveschef original post with the rules. Just follow this Link.

I made a three course menu, all of the three dishes have some sort of lettuce in in them.

The first on is a creamy soup based on a traditional recipe from the french everyday cookery: Potage à la salade verte. The ingredients for my interpretation of this soup are lambs lettuce, romaine lettuce, wheat flour, chickpea flour, plantbased butter, oat cream, vegetable broth.

In a pot I melted the butter and l sautéed the lettuces.

I dust them with flour, poured in the vegetable broth and let everything simmer for about 10 minutes. 

I puréed the soup with a hand-held blender, mixed the oats cream carefully with the chickpea flour, stirred the mixture into the soup and let it boil up briefly. I seasoned cautious with a little bit of salt and pepper, Kala Namak and nutmeg. It's important not to use too many and just a little spices here. We don't want to cover the tender and slightly bitter taste of the lettuce.

I served the soup with some thin slices of a special sort of smoked tofu (Black Forest Style) with also some herbs in it. I just discovered it for me and already love it a lot!

The next dish offers a great opportunity to use scraps and is still amazingly delicious. What I bought were wheat flour tortillas, some vegan like meat chunks "chicken style" - a product I don't buy very often but it fit in here very well, romaine lettuce and vegan mayonnaise. What I found in my fridge were a carrot, a piece of turnip, two brown champignons, a rest of kidney beans and the hummus I had for breakfast. 

While I fried the "chicken" in a hot pan until golden brown, I prepared the veggies and fried them for some minutes until al dente. I seasoned with some tamari sauce and pepper and let the mixture cool down a bit. Then I stired in some mayonnaise and hummus.

I prepared the lettuce. 

I spread the tofuchicken-vegetables mixture evenly on three tortillas, springled the romaine on top and rolled it up as tight as possible.

I served it cut in two pieces. 

The third dish is a salad - finally!! I couldn't let my entry to the lettuce theme without a salad.

The ingredients for this were: some mixed lettuce leaves like lambs, frisée, romaine lettuce and beet leaves and radicchio, edible flowers, half an apple, blueberries and dried cranberries and finely chopped fennel. 

I served the salad in a bowl of radiccio leaves. The dressing was made of a greek olive oil, apple cider vinegar, raspberry gelly, salt and fresh ground pepper.

All the three dishes served together...

This is a more "everyday version" of the salad though I could get use to these beautiful radicchio bowls ...

Another proof photo: 

I didn't think of a desert made of lettuce. Maybe one or two of the other contestants come up with a great idea. But when I think about it a childhood memory come back to my mind. A wonderful desert on summer days - or even the whole meal on very hot days- was fresh harvest butter lettuce from my moms or grandmas garden mixed with nothing else but fresh lemon juice and sprinkled with white sugar. That was the best thing possible! 

I wish all of you great success in the challenge and a nice week! ☀️