Pan-fried little gem lettuce with confit garlic & shallot omelette
A seriously delicious vegetable dish of pan-fried little gem lettuce tossed with smashed confit garlic, soy and oyster sauce, topped with strips of shallot omelette.
Wat je nodig hebt
Zo doet Maurice het
- 1
Slowly cook the garlic cloves in the olive oil in a small pan over very low heat, letting them simmer gently for about 40 minutes until soft and golden.
- 2
Remove the garlic cloves and smash them with a knife into a paste. Reserve the leftover garlic oil.
- 3
Whisk the 3 eggs in a bowl, stir in the chopped shallot, and cook a thin omelette in a lightly oiled hot pan.
- 4
Flip the omelette onto a board and cut it into strips.
- 5
Halve the little gem lettuces and fry them in a pan with the reserved garlic oil for about 4 minutes.
- 6
Add the garlic paste, the soy sauce and the oyster sauce, then add the omelette strips and toss together.
- 7
Serve warm, finished with a grind of black pepper.
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