Vegetarian Dutch Lettuce
While traditional Dutch lettuce is made with a bacon fat-based dressing, this healthful version uses liquid smoke and meaty dried mushrooms to give the impression of bacon but with none of the saturated fat.
1/2 cup dried porcini or shiitake mushrooms (1/2 ounce)
1-1/3 cups boiling water
1-1/2 pounds small red potatoes
1 head of romaine lettuce, cut into bite-size pieces (12 cups)
1 tablespoon olive oil
1 small red onion, finely chopped
3 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon liquid smoke seasoning
1 tablespoon Dijon mustard
1-1/2 teaspoons cornstarch blended with 1 tablespoon water
1 In a small heatproof bowl, combine the dried mushrooms and the boiling water, and let stand for 20 minutes or until softened. Reserving the soaking liquid, scoop out the dried mushrooms and coarsely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.
2 Meanwhile, in a large pot of boiling water, cook the potatoes until tender, about 25 minutes. Drain and cut into 1/2-inch chunks. Transfer the potatoes to a large bowl. Add the lettuce and toss to combine.
3 In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms, reserved soaking liquid, vinegar, salt, and liquid smoke, and bring to a boil. Cook for 2 minutes.
4 Stir in the mustard and cornstarch mixture and boil, stirring constantly, until the dressing is slightly thickened, about 1 minute. Pour the hot dressing over the lettuce and potatoes, and toss well to coat. Makes 6 servings
Makes Makes 6 servings servings.
Per serving: 159 calories, 2.3g total fat (0.3g saturated), 0mg cholesterol, 4.8g dietary fiber, 30g carbohydrate, 7g protein, 375mg sodium.