We found some beautiful stem lettuce at the local farmer's market. We cooked it in the liquid left from centrifuging sour cream flavored with Ceasar salad seasonings: anchovy, garlic, lemon, and spice. We garnished the warm vegetable with basil leaves and flowers, sweet cicely and chervil. The finished stem lettuce is crunchy and tender, with flavors reminiscent of a Ceasar salad finished with fresh herbs. The creamy puree on the plate is the flavored sour cream post centrifuge. We layered flavors and used all of the parts to create something more than what we began with. Stem lettuce a la Caesar salad, simply delicious.
