We're on page 507. I've cooked 62 dishes so far. I've completely enjoyed almost all of them. And when I was totally convinced I wouldn't, I surprised myself by loving a few new things.
Now I have finally come to a dish that I didn't enjoy. (Fortunately, Dan loved it.)
The fault doesn't lie with the recipe. This is how I often make other greens. The fault lies with my strange aversion to Boston Lettuce. It's a textural thing for me. Boston lettuce is about the last leafy green I would choose to buy. Does anyone else think it has a strange rubbery aspect to it?
As you can see here, the ingredients promise a delicious outcome.
The onion and pancetta are sauted in the oil over a medium heat. Cooking until the onions become a deep gold.
The lettuce is added to the pan and cooked briefly to begin the wilting process. Then salt is added and the pan covered before cooking until tender. It makes a beautiful dish and looks very pretty on the plate, but, I'm sending Dan to Longboat if he wants it again.