ROMAINE LETTUCE AU GRATIN

Romaine Lettuce au Gratin image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 to 3 heads romaine lettuce, about 2 pounds
2 ounces cheese, preferably Gruyere although Swiss may be used
2 tablespoons butter
1/3 cup finely chopped onion
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons heavy cream

Steps:

Place the romaine, one head at a time, on a flat surface. Slice off the end about 3 inches from the bottom and discard. Cut the remaining lettuce crosswise into 2-inch pieces. If necessary, rinse the lettuce thoroughly and drain well.
Bring to a boil enough water to cover the lettuce. Add lettuce. When the water returns to a boil let simmer 8 minutes. Drain well. Rinse under cold water and drain well.
Put the lettuce in the container of a food processor or electric blender and process until finely ground. Scrape the mixture into a colander and drain well. Discard the liquid. There should be about 3 1/2 cups of ground lettuce.
Grate the cheese, using fine blade of grater. Set aside.
Preheat the broiler to high.
Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add ground lettuce, salt and pepper to taste. Add cream. Cook, stirring, until piping hot.
Spoon mixture into a small baking dish. Sprinkle with the cheese. Place the dish under the broiler until the cheese is melted and the top is golden brown, about 5 minutes.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1011 milligrams, Sugar 5 grams, TransFat 0 grams