Waste not, want not! Recipes using whatever’s left: lettuce salad
Really – lettuce salad? Sounds a bit dull, right? Wrong! We eat this maybe three times a week. It’s quick, easy, mouthwatering and simple to adjust.
You will need lettuce (iceberg is fine, Romaine Hearts would be better) and at least some mayonnaise, garlic and lemon. Anything else is just what we add, but you could make this with nothing else. Adjust everything to your taste, adding other cheeses or extra garlic if that’s what you fancy. This is meant to be a healthy-ish, super yummy, quick-to-make meal, so don’t fret the details.
- No more than half a lettuce, sliced into strips
- 4/5 fat tablespoons of mayonnaise, which you can augment with yoghurt if you don’t have enough
- 1 clove of garlic, crushed
- A few sloshes of olive oil
- A few sloshes of white wine vinegar
- Lemon juice – half a lemon is fine
- Parsley and basil or anything you have
- Salt and pepper
- 1 slice of bread, stale is fine
- A hard cheese – 6 or 7 gratings on the tiny holes
Right. Take your oil, lemon juice, vinegar, cheese, garlic, mayonnaise (and yoghurt if you have some), and herbs, and mix them all up into a dressing. Add the strips of lettuce – not too big, you need to be able to swallow them – and anything else you might have lying around, like sweetcorn, asparagus heads, broccoli florets, etc., and mix well.
Season, and add more mayo if you fancy it. It’s up to you.
You should have something both sweet and acidic, crunchy and fresh, and a little creamy.
For the final flourish, tear up your bread into crutons, then make crutons by frying them in oil or butter. Before they get too dark, add them to your salad.
Eat straight out of the bowl like an animal, or even as a side salad or sandwich filling. You can leave it over night in the fridge (if you manage to not eat it in one sitting), but no longer.