Salade De Laitue Sucree Marocaine Lettuce Salad Recipes

Steps:

• Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
• Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
• For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

Steps:

• Remove the core from the lettuce. Rinse the leaves and pat them dry. Stack the leaves and cut them into very thin strips. There should be about four cups loosely packed.
• Put the leaves in a salad bowl and add a generous amount of freshly ground pepper. Add the sugar, a tablespoon at a time, tossing the greens after each addition.
• Sprinkle with the vinegar and toss. Do not add salt. Serve at room temperature.