A viral trend based on an eastern classic, this rolled, multilayered dish is a fun way to use up wilting leaves that also looks impressive on the table
When I started looking into the idea of a lettuce omelette, mainly to use up leftover dressed salad, I soon found out that it’s something of a social media trend, as well as a classic Japanese, Chinese and Taiwanese dish. In the trending recipe, the egg whites and yolks are often separated, then the whites are mixed with lettuce and cooked first. This is rolled, then the yolks go into the same pan and, once they’re set, they’re rolled around the whites to make a beautiful, multilayered omelette with a white-green interior and a golden outside. It’s a great way to use up dressed salad, but fresh or wilted leaves will work, too, if those are all you have. I prefer bitter and spicy leaves such as mustard, mizuna and rocket, but everything works. Iceberg, for instance, is often used in modern Chinese recipes. Serve this plain, or with crispy chilli oil, soy sauce flavoured with minced garlic and ginger, miso mayo, or all three. To make miso mayo, mix 60g mayonnaise with a tablespoon of white miso paste, then stir in an optional teaspoon of sesame oil, some finely grated garlic and ginger, and a squeeze of lemon.
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