Lettuce Salad

This Lettuce Salad is an effortless way to get a side of greens on the table. Featuring crisp and crunchy lettuce tossed in a simple vinaigrette dressing, this recipe could not be easier.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 153kcal

Author Sharon Rhodes

Ingredients

For the salad

1 head romaine lettuce

For the dressing

¼ cup oil - we use MCT oil
1 tbsp vinegar - we use white wine vinegar
⅛ tsp fine sea salt
⅛ tsp cracked black pepper

Instructions

First, start by placing the head of lettuce on a cutting board.
Next, with a sharp chef's knife, cut the lettuce lengthwise into quarters. Start by slicing down the center, then make cuts in the middle of each side.
Then, slice the lettuce crosswise into one-inch chunks, working towards the stem of the head of lettuce.
Next, add the chopped lettuce to your salad spinner. Fill it with water and swish the lettuce around to remove any dirt or debris. We repeat this a couple of times to make sure it is squeaky clean.
Meanwhile, add the dressing ingredients to a small mason jar. Shake the jar really well for 10-15 seconds to emulsify it.
Finally, add the clean and spun dry lettuce to a bowl.
Pour the dressing overtop and toss the salad well to coat the leaves.

Video

Notes

To Store: Line a bowl with a paper towel or a clean kitchen towel and place the clean lettuce leaves inside. Cover the lettuce with a damp paper towel or reusable paper towel. Place a lid on the bowl and place it in the fridge. Store for 1-3 days.

Store the dressing separately in the small mason jar and leave it at room temperature.

Nutrition