Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | White wine |
| 1 cup | Water |
| 4 smalls | Heads |
| 2 cups | Stale French bread -- cubed |
| 2 cups | Buttermilk |
| 2 \N | Cloves garlic -- chopped |
| 4 teaspoons | Scallions -- minced |
| 4 tablespoons | Fresh oregano -- chopped |
| 4 teaspoons | Fresh rosemary -- chopped |
| 4 teaspoons | Fresh thyme -- chopped |
| ½ cup | Fresh basil -- chopped |
| 4 teaspoons | Fresh lemon juice |
| 1 teaspoon | Kosher salt plus more to |
| \N \N | Taste |
| \N \N | Ground black pepper to |
| \N \N | Taste |
| \N \N | Boston lettuce -- cored |
Bring the wine and water to a simmer in a large pot. Place the lettuce in a steamer over the wine mixture, cover, and steam until wilted, about 3 minutes. Transfer the lettuce to a blender and add the bread, buttermilk, and garlic. Blend until smooth. Stir in the scallions, oregano, rosemary, thyme, basil, lemon juice, salt and pepper. Refrigerate until chiilled.
taste and adjust seasoning. Divide among 4 bowls and serve immediately.
Serves 4 as a main course.
Posted by Mary Riemerman
Recipe By : "A Well Seasoned Appetite" by Molly O'Neill From: Mary Riemerman Date: 05-04-96 Posted to MM-Recipes Digest V4 #044 by BobbieB1@... on Feb 12, 1997.