Crisp Romaine as Crudite

kuan

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Wondering if I've lost my mind. My idea is to serve crisp inside Romaine leaves with "dip" (dressing) as part of a crudite platter.

Good? Bad? Can you think of any pitfalls?
 
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Doesn't sound crazy to me.

But, by "crisp" what do you mean exactly? Like "crisp" as in the English version of fried potatoes or something akin to that? If so, I think that could be a good idea or at least worth exploring.

Romaine lettuce seems a bit of an obvious choice, though. Not to mention I never liked using romaine as a wrap because the spine of the leaf tends to be inflexible and break. You could use top third of the leaf, but, it has little in the way of crunch.

What about using another leaf like Butter Lettuce, Bok Choi or Swiss chard? You could even riff on a Mediterranean thing and use grape leaves.

What sort of dip were you thinking on using?

If I saw this idea on a crudite platter, it would definitely get my attention.

Would you post a picture of it when you're done? :)

Good luck!
 

kuan

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Thanks. Not crisp like cooked, but just the natural leaves. I feel I need some stiffness for dipping though, so maybe not Butter Lettuce but parts of the Bok CHoy? I will post a picture when I'm done.
 
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Only the heart of the heart would work for this. I absolutely love those little leaves and I steal them for myself every time I make a salad. I think for the purpose of dipping you might have better luck with endive leaves. A very nice dip for this would be a walnut cucumber dip.
 

kuan

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So I don't think people got it. I think it mostly had to do with the presentation. Next time I will try to do it with the lettuce and caesar dressing on one separate tray.

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It looks pretty but I can see how someone would think that looked like a decoration and not eat it. Definitely in a tray of its own with it’s own dip.
 
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Wondering if I've lost my mind. My idea is to serve crisp inside Romaine leaves with "dip" (dressing) as part of a crudite platter.

Good? Bad? Can you think of any pitfalls?
I know it's over but you are definitely not out of your mind. On a traditional Lebanese Mezze table, romaine leaves are the vehicle that moves the tabouli from the communal tray to the eater's mouth.
 
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Very interesting... I always thought the transfer device was pita or lavash. It’s good to learn something new!
 
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Very interesting... I always thought the transfer device was pita or lavash. It’s good to learn something new!
For the dips, yes, pita. but the tabouli is best scooped up and enfolded in a romaine leaf. It does a better job of keeping the parsley and bulgar from falling in your lap than pita does! The parsley/lettuce combo is also just really crisp and refreshing.
 
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