We’ve discovered an all vegetarian dip dish that we think will satisfy your cravings. Getting in the daily requirements of greens is vital to keeping the body healthy and alive. Luckily, we were able to discover this great veggie dip dish at Food52. It’s quite popular over there. Try it out and let us know below what you think.
- 6 tablespoons (90 ml) neutral vegetable oil
- 10 1/2 ounces (300 g) assorted lettuces (about 1 packed heaping quart), including outer leaves and damaged leaves
- 2 large shallots, sliced into 3/4-inch (6-mm) pieces
- 1 1/2 tablespoons capers
- 8 cornichons
- 3 tablespoons Dijon mustard
- Fine sea salt
- Place a large pan over high heat. When very hot, add 4 tablespoons (60 ml) of the oil. When the oil shimmers, add the lettuce. Let the lettuce cook, undisturbed, until the moisture has evaporated, about 2 minutes, then stir to redistribute. Do not burn the lettuce, but cook through and make sure the leaves become dry. This should take 3 to 4 minutes total. The greens will absorb the oil. Using a plastic spatula, scrape the lettuce onto a plate and chill in the refrigerator until very cold.
- While the lettuce are cooling, return the large pan to medium-high heat and add the remaining 2 tablespoons of oil. Add the shallots and cook until translucent, 2 to 3 minutes. Scrape onto the same plate as the lettuce and cool both completely.
- Combine the capers, cornichons, and mustard in a food processor and pulse to chop, leaving the mixture chunky. Add the greens and process until a creamy paste or dip consistency forms. Season to taste with salt. Store in an airtight container in the refrigerator for 2 to 3 days.