Place all of the ingredients, except the oil and lettuce stems in a very small saucepan, bring to the boil and simmer for 1 minute. Remove from the heat and cool for 10 minutes. Whisk in the oil and cool to room temperature. Pass through a fine sieve, discarding the solids.
When ready to serve, place the pickling mixture in a vacuum pouch with the lettuce stems and vacuum-pack on 100 per cent for 20 seconds in a chamber vacuum sealer*.
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