Lettuce and cucumber salad – Donna Hay #13
Back in the day when we would eat lettuce at home, it would always be a regular butter lettuce. That was before the time when you all of a sudden could buy lettuce in a bag and before the time that everyone started eating iceberg lettuce. I don’t like iceberg lettuce. it is watery and uninteresting in taste. You make me happy with arugula, but also with virtually all other types of lettuce out there. And thank goodness they are appearing in more and more varieties these days.
Gone are the days of iceberg lettuce!
The recipe is ofcourse ridiculously simple (but it is Donna Hay #13) but also ridiculously good, Take a good type of lettuce. I used butter lettuce but little gem would do well or anything that resembles those kinds. I think arugula might be a bit too strong for this dressing so stick with the more neutral ones.
The original recipe uses ricotta salata, which is a pressed firm, salted ricotta which you can find in some delicatesse shops.
- 1 butter lettuce leaves separated
- 1 cucumber thinly sliced lengthwise
- 70 gr shaved parmesan
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp caster sugar
- sea salt and cracked black pepper
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To make the lemon dressing, place the lemon juice, oil, mustard and sugar in a bowl, sprinkle with salt and pepper and mix to combine. Set aside.
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Place the lettuce, cucumber and parmesan in a bowl, drizzle with the lemon dressing and toss to combine.
I love salads in the summertime and this one is just beautiful to look at.
Gorgeous! I love salads and the simplicity of this one is perfection. Just bought some lively blue cheese and that would be a great drizzle over this as an alternative – you have me plotting.
🙂
V
Thanks for visiting my blog!
I love salads this time of year!
I just moved to Chicago from Utah and I’m not feeling this humidity…add an oven to that and I’m not sure if I could handle it!
And I loved the shaved cucmbers!!
This is on my menu this week! Thanks so much!
-Heidi
does anyone know how many the salad feeds i need to know by tomorrow night at 6
That’s what it says on top of the recipe: as a sidedish for 4