Lettuce Panna Cotta Salad
Lettuce Panna Cotta Salad
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Lettuce Panna Cotta Salad

30 MIN
4 H


Panna cotta



Panna cotta

  1. In a saucepan, soften the leeks in the oil until tender. Add the cream and bring to a boil. Simmer for 2 to 3 minutes. Add the lettuce and cook for about 2 minutes.
  2. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
  3. In a blender, purée the lettuce mixture until smooth. Strain. Add the gelatin, stirring with a whisk until completely dissolved. Season with salt and pepper.
  4. Lightly oil four 125 ml (1/2 cup) jam jars or ramekins. Divide the panna cotta mixture among the jars. Cool. Cover with plastic wrap and refrigerate for 4 to 6 hours.


  1. In a bowl, combine the tomatoes, shallots, lime juice, oil and parsley. Season with salt and pepper.
  2. Run a knife around the edge of the ramekin to unmould the panna cotta. Scatter the topping over the panna cotta letting it fall slightly over. Top with croutons.


Salad Otherwise

All the ingredients of a classic salad, in a highly original presentation. A creamy lettuce flan with crunchy vegetables topping. A refreshing appetizer!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.