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Ingredients

PICKLED EGGPLANT

1. 1 pound Japanese eggplants, sliced into 1/4-inch rounds
2. Kosher salt
3. 1 cup extra-virgin olive oil
4. 3 tablespoons sherry vinegar
5. 3 tablespoons balsamic vinegar
6. 4 garlic cloves, smashed
7. 1/2 teaspoon crushed red pepper
8. Freshly ground pepper

LETTUCE SOUP

1. 1/4 cup extra-virgin olive oil
2. 2 medium leeks, white part only, finely chopped
3. 2 garlic cloves, very finely chopped
4. One 2-ounce Yukon Gold potato, peeled and finely chopped
5. 1/2 cup finely chopped fennel bulb
6. 1/2 pound hearts of romaine, thinly sliced crosswise
7. 3 heads Bibb lettuce (about 9 ounces), thinly sliced
8. 3 cups vegetable stock or broth
9. 1 cup coarsely chopped flat-leaf parsley
10. 2 teaspoons fresh lemon juice
11. Salt and freshly ground pepper
12. 1/4 cup fresh ricotta, preferably sheep's or goat's milk
13. 1/4 cup coarsely grated ricotta salata (2 ounces)
14. 1 tablespoon minced chives
15. 2 small tomatoes, cut into thin wedges
16. 1 cup baby lettuces
17. 2 tablespoons toasted pine nuts

Description

Food & Wine