Make It Vegetarian

Crispy Prosciutto Lettuce Cups

with Sambal Mayo & Pepper Rice

25 MIN

2 Servings

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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

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!