So, I made Chicken Stroganoff this Sunday for brunch. It was beautiful and creamy. I wanted to cut through the creaminess of the dish. And what’s better than a salad. But, I wanted something more sophisticated. So, I though of something rustic and fresh – lettuce cups with chicken sausages and mushrooms.
This is a nice party starter and you can change the stuffing as you like. Something like cottage cheese (paneer) and pomegranate, or even the usual salsa works beautifully. You can even blanch the lettuce, stuff it and roll it up and fasten it with a toothpick for easier eating. The dish is zingy, fresh and absolutely delicious.
Lettuce Cups with Chicken Sausages and Mushrooms
Zingy twist on a regular salad...
Chop the mushrooms, carrot, onions and sausages.
In a saucepan, add 1 tbsp oil and saute the veggies till they are just done; they shouldn't be too soft.
Take them out and put in a bowl.
Now, in the same saucepan, put in the rest of the oil and fry off the sausages. Put in the ketchup and mix well till the sausages caramelise with the ketchup.
Now, add the Worcestershire sauce and mix again.
Add this to the veggies, along with the chilli flakes, and combine well.
Now, put in the vinaigrette and mix again.
Fill this into the lettuce cups and serve.
*Note: You can make your own vinaigrette using 2 medium garlic cloves minced. Take 2 tbsp oil and six tbsp lemon juice or vinegar. Add a little salt and sugar and mix well and store for at least an hour before using, so that the garlic is cured and infuses well.)