Lettuce Patina

Apicius 4.2.3

Preparation info

    • Difficulty

      Easy

Appears in

Cooking Apicius

Cooking Apicius

By Sally Grainger

Published 2006

  • About

This patina uses a crisp lettuce with its stalks and is flavoured with caroenum. The lettuce you use could be iceberg or even chicory. I have made it with a Chinese cabbage in the past, which has more in common with lettuce and is perfect for this dish as it has thick juicy stalks. Unlike the asparagus patina above, the lettuce is pounded and used in the finished dish. It has a simple delicate flavour and is ideal as an accompaniment to any of the meat or fish dishes in