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LETTUCE JAM IS THE SUMMER DIP WE’VE ALL BEEN WAITING FOR

LETTUCE JAM IS THE SUMMER DIP WE’VE ALL BEEN WAITING FOR

Are you someone who loves fruits, but just can’t get on board with jam? Or maybe you love jam, but once in a while, you’re simply craving an unthinkable savoury jam to spread on your morning toast? There is one delicious version of jam that you definitely have not tried and should. It doubles as a dip, a sauce, a spread, or even a garnish on a beautiful charcuterie plate–yes, it goes with anything.

I’m talking about lettuce jam. Lettuce, the unassuming vegetable, the making of every basic salad, the boring carb-less wrap, and the filler to a stir-fry. We use lettuce in essentially every dish, and give little credit to the luscious and vibrant green vegetable. A dish featuring lettuce as its main ingredient is far overdue, which is why we were overjoyed when we came across this recipe from Food52. Here is our version of the lettuce jam you have to try.

Why even make lettuce jam?

Think of lettuce jam as a thicker version of salsa verde, served as a dip. This dip is perfect as it can be made with the outer leaves of lettuce that many tend to toss out despite being perfectly edible. We guarantee you’ll fall in love with this delicious dip and find endless uses for it.

What you need:

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

1 onion or 2 large shallots, sliced into 3/4-inch (6-mm) pieces

1 1/2 tablespoons capers

3 tbsp vinegar

1 tbsp brown sugar

3 tablespoons Dijon mustard

Fine sea salt

1. Place a pan over high heat and add 4 tablespoons of oil. Once the oil begins to shimmer, add the lettuce and cook for about two minutes until the moisture has evaporated.

lettuce jam

2. Gently stir for another minute or two, constantly until the leaves become dry. Avoid burning the leaves.

lettuce jam

3. Set the lettuce aside. In the same pan over high heat, add two tablespoons of oil along with the onions or shallots. Cook until they are translucent before transferring onto the same plate as the lettuce. Allow everything to cool completely in the fridge.

lettuce jam

4. Once cooled, in a food processor or blender, add vinegar, sugar, capers, and mustard along with the greens and shallots.

lettuce jam

5. Blend everything together until the mixture reaches a creamy and thick consistency.

lettuce jam

This delicious and versatile dip can be stored in the fridge for up to three days in an airtight concealer, but we’re betting it probably won’t last that long–it’s too good!

Daniel Huang

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow

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