| |
A good salad to serve as a separate course after a hearty meat stew, roast, or other entree. Spinach may be substituted for the lamb's lettuce, if desired, but the flavor will not be the same. Another name for lamb's lettuce is corn salad.
|
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
1 bunch lamb's lettuce or corn salad
1 small head leafy lettuce
1/3 cup olive or salad oil
6 cold, cooked or canned small beets, drained and sliced thinly
3 medium-sized stalks celery, cleaned and chopped
3 scallions, cleaned and sliced, with some tops
1 tablespoon wine vinegar
Salt, pepper to taste
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Remove any stems from the lamb's lettuce.
|
2. Wash and dry lettuces; cut into bite-size pieces and refrigerate.
|
3. When ready to serve, put in a salad bowl; add oil; toss lightly.
|
4. Add remaining ingredients; toss. Serve at once.
|
|
|
|
|
