2 romaine hearts or heads of little gem lettuce 1¾ teaspoons grapeseed oil ½ teaspoon fine sea salt Freshly ground black pepper Make the salsa: Combine all ingredients except lemon juice.
Whole leaves attached to the butt of the lettuce will keep much longer than broken, chopped and washed leaves. Store most lettuces loosely wrapped in a plastic bag in the salad drawer of the ...
You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up. The iceberg lettuce is sliced into rounds ...
Cut them into thin lengthwise slices, and toss in a bowl with lemon juice. Add the lettuce, cheese, walnuts, and pears to a large bowl, and toss together with the vinaigrette. Season to taste with ...
In a bowl, mix cottage cheese, red and yellow peppers, Thai chilli sauce, roasted garlic, crushed peanut, pepper corns and chopped chives. 2. Spread the mixture on the lettuce leaf and wrap.