1 hour ago, SJMitch said:
Interesting recipe! My husband introduced me to celtuce, available in our local groceries in California, but I don't usually see young ones with bushy heads like in that recipe -- we used the stalk part! Will have to pay attention more as the seasons change.
It is difficult to find celtuce here with the tops still intact, too. Luckily, I have a friendly market stall holder who obliges if I pre-book. Usually people, including me, just eat the stems. This unusual approach is what first attracted me to Carolyn's recipe.
