Here are a couple for you:
Cream of Lettuce Soup recipe
Ingredients:
1 leek.
2 iceberg lettuces.
1 medium onion.
2 medium potatoes.
1 ¾ oz of butter.
1 quart of chicken stock.
½ cup of cream.
Salt and pepper.
Milk, for thinning.
Freshly chopped chives, to garnish.
Directions:
Wash and clean the leek and lettuces; then finely chop.
Peel and chop the onion and potatoes.
In a saucepan, melt the butter and gently sauté onion and leek until soft.
Add the lettuce, potatoes and chicken stock, then bring to the boil, and simmer until potatoes are tender (about 30 minutes).
Purée in a blender, then reheat in a clean saucepan. Add the cream, salt and pepper. Thin slightly with milk if required.
Serve either hot or cold with an extra swirl of cream and freshly chopped chives.
Lettuce with Mushrooms recipe
Ingredients:
3 cups of sliced mushrooms.
1 small leek, thinly sliced.
1 small clove garlic, finely chopped.
2 tablespoons of vegetable oil.
1 tablespoon of white wine vinegar.
½ teaspoon of salt.
½ teaspoon of dry mustard.
Pinch of pepper.
1 firm head of lettuce, about 1 lb, coarsely shredded.
Directions:
In a skillet over medium heat, cook and stir the mushrooms, leek and garlic in the vegetable oil, until the mushrooms are tender.
Stir in the white wine vineger, salt, mustard and pepper.
Add the shredded lettuce.
Cover and simmer just until lettuce is wilted (about 5 minutes).
Toss, then serve immediately.
Asian Lettuce Wraps
Ingredients
4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated
Directions
1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
Mmmm Never thought about lettuce soup.