Lettuce Salad
It was a daily side dish when I was growing up, simple and a great way to indulge some greens and herbs. One of my favorites, pairs with any dish.
Usually, I don’t mix fruit in the salad. Fruit digests differently from the greens and it can be a little overwhelming for the digestive system. By eating it separately, you get to taste flavors separately.If you can use local and fresh ingredients, this salad, is a treat.
Author: Maria Lupi
Prep time : 10 minutes
Servings: 4
Single ingredient food
Ingredients for the salad
1 head of lettuce of your choice. You can use more than one variety of lettuce.
1/4 of an onion very thin sliced.
Fresh Thyme
Fresh Oregano
Ingredients for the sauce
6 tbsp olive oil extra virgin
2 tbsp apple cider vinegar
Pinch of sea salt or pink salt
To make the salad
Use a salad spinner to drain all the water from the salad. So the water isn’t sticking around the leaves, and the reason why, is when you do the dressing, if there is water left on, would make your dressing really bland.This is a very important step.
Slice the onion very thin and soak it into apple cider vinegar for at least 30 minutes to take the bite out.
In a large bowl, place the onion in the bottom, toss the lettuce, and the secret ingredient- the herbs.
Sprinkle with salt, pour the vinegar first, then pour the olive oil starting on the sides of the bowl, so the olive oil doesn’t coat the leaves. This is what makes a good salad. Then, mix it thoroughly twinkling with your fingers.
The fresh herbs are the secret ingredient, adding a kick to the salad. When it comes to exquisite salads, less is more.