Crispy Prosciutto Lettuce Cups with Sambal Mayo & Pepper Rice
Make It Vegetarian

Crispy Prosciutto Lettuce Cups

with Sambal Mayo & Pepper Rice

25 MIN
2 Servings
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  • with Prosciutto
    includes 3 oz Antibiotic-Free Prosciutto View recipe
  • Make it Vegetarian
    remove 3 oz Prosciutto. Add 2 Pasture-Raised Eggs & 1 Avocado
  • Make it Vegetarian

    From the Test Kitchen

    Here, crisp romaine lettuce leaves are piled high with fluffy rice (studded with bell pepper and sesame seeds), dressed cucumber, and slices of prosciutto—an Italian dry-cured ham that turns delightfully crisp in the pan. Each cup is finished with a drizzle of sambal mayo for irresistibly creamy texture and a touch of heat.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Crispy Prosciutto Lettuce Cups with Sambal Mayo & Pepper Rice
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Long Grain White Rice
    • 1 Persian Cucumber
    • 2 Tbsps Mayonnaise
    • 2 Scallions
    • 1 Bell Pepper
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 1 Tbsp Sambal Oelek
    • 1 tsp Black & White Sesame Seeds
    • 1 Romaine Lettuce Heart
    • 1 Avocado
    Make the pepper rice
    1 Make the pepper rice

    Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin and half the sesame seeds. Transfer to a bowl and set aside to cool.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Separate the lettuce leaves. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; season with salt and pepper. Stir to combine.

    Hard-boil the eggs
    3 Hard-boil the eggs

    Carefully add the eggs to the pot of boiling water. Cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board. Thinly slice, then season with salt and pepper.

    Make the sambal mayo & serve your dish
    4 Make the sambal mayo & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, remaining mirin, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Assemble each lettuce cup using 1 lettuce leaf, the pepper rice, marinated cucumber (discarding any liquid), seasoned avocado, sliced eggs, and sambal mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy! 

    Tips from Home Chefs

    Make the pepper rice
    1 Make the pepper rice

    Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin and half the sesame seeds. Transfer to a bowl and set aside to cool.

    2 Prepare the remaining ingredients

    Meanwhile, fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Separate the lettuce leaves. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; season with salt and pepper. Stir to combine.

    Prepare the remaining ingredients
    Hard-boil the eggs
    3 Hard-boil the eggs

    Carefully add the eggs to the pot of boiling water. Cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board. Thinly slice, then season with salt and pepper.

    4 Make the sambal mayo & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, remaining mirin, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Assemble each lettuce cup using 1 lettuce leaf, the pepper rice, marinated cucumber (discarding any liquid), seasoned avocado, sliced eggs, and sambal mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy! 

    Make the sambal mayo & serve your dish
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