Lettuce Salad

Sometimes vegetables when prepared in a very simple way are the best. Like salads. My father always mentioned to us before that he really missed the salads in Riyadh, KSA while he was studying there particularly the Lettuce salad. We always tried to buy lettuce there in the Philippines and made it into a salad but my father said that it didn’t taste the same. Now, I knew that there must have to be a big difference because the lettuce he mean was the Romaine variety which is very common here in the arab states and the lettuce we used to buy in the Phillipines before was iceberg variety. Now here’s the simple way of making lettuce romaine salad.

1 small bunch of young lettuce
1/2 cup pickled cucumber, sliced
1 large tomato, sliced
juice of 1 lemon
1 tbsp. olive oil
pinch of salt
10 pcs. Croutons or more if you like

1. Rinse each lettuce leaf under cold water and shake excess water off the leaves.
2. Cut the leaves into whatever size you think will fit into your mouth.
3. Combine the lettuce, cucumber and tomatoes in a salad bowl. Toss with the dressing until all the vegetables are coated well with the dressing.
4. Sprinkle with a pinch of salt.
5. Top with croutons.

Serve immediately. Lettuce tends to get soggy about an hour after mixed with the dressing.


One Response

  1. […] Directions: 1. Soak rice in water for 20 minutes. Drain. 2. Boil 1 liter water with 1 tsp. salt and 1 tbsp. cooking oil. Add rice and cook for 5-7 minutes. Drain. Set aside. 3. Heat the 1 cup oil and stir fry the carrots and potatoes for 2 minutes. Remove from oil, set aside. 4. Use half of the remaining oil to fry the chicken and fry until golden brown. 5. Add the onions, galic, tomato paste, soy sauce, curry paste, tomatoes, ginger, tumeric powder, chicken cube, salt and pepper. Stir to mix well. Cover and simmer for 5 minutes. Add the lime juice. 6. Stir in the carrots and potatoes. Mix and cook for 1 minute. Turn of heat. 7. In a separate pan or casserole, place the 1/3 part of the ccoked rice, then add the half of chicken mixture, then another 1/3 of the rice, add the remaining half of the chicken, then the remaining rice. Cover and cook in a very low heat for 15 minutes. 8. Transfer your new dish into a platter or large serving plate. 9. Prepare the onion-raisin mixture for garnish. Heat 1 tbsp. of oil in a skillet, fry the onions until brown, add the raisins and soy sauce and cook for 1 minute. 10. Garnish and serve with Lettuce Salad . […]

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