Salade De Laitue Sucree Marocaine Lettuce Salad Recipes

BIBB LETTUCE SALAD

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.

SALADE DE LAITUE SUCREE MAROCAINE (LETTUCE SALAD)

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.

MOROCCAN WATERCRESS AND BUTTER LETTUCE SALAD: SHLADA DE-AL JORJOR AIN EL MAA

Steps:

• In a small bowl, combine the flax seed with 2 tablespoons of water and let soak for 20 minutes.
• Meanwhile, in a small bowl, whisk together 3 tablespoons red wine vinegar and 1 teaspoon cumin. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt and pepper, to taste. Mix the flaxseed with the dressing. Set the flaxseed dressing aside.
• Preheat an outdoor grill or indoor grill pan. In a large bowl, lightly coat the peppers and tomato with 1 tablespoon of olive oil and season with salt and pepper, to taste. Grill the peppers and tomato until slightly charred and soft. Let cool.
• Meanwhile, in another large bowl, whisk together the remaining 3 tablespoons red wine vinegar, 1 teaspoon of cumin, and 1 tablespoon black pepper. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt, to taste.
• Peel and seed the peppers and tomato and leaving some of the charred skin, and slice. Toss the them with the dressing.
• Heat the remaining 2 tablespoons olive oil in large skillet over medium-high heat. Add the prawns and cook, stirring, until just cooked through.
• Arrange lettuce leaves along outer edge of a large platter. Arrange the peppers and tomato on the lettuce. Place the watercress in the middle and drizzle flax seed dressing over the top. Add the prawns with their juice and scatter around the preserved lemon and olives. Serve.

SALATA MAROULI (ROMAINE LETTUCE SALAD)

Steps:

• Wash the lettuce leaves very well under cold running water.
• Chop the lettuce finely, and put it in a bowl.
• To it, add the scallions and dill.
• Add salt, olive oil, and vinegar to taste.
• Traditionally, this salad has a tart flavor (a little extra vinegar).

BOSTON LETTUCE AND CUCUMBER SALAD

Steps:

• In a large bowl, whisk together mustard and vinegar; whisk in oil until blended. Season dressing with salt and pepper.
• Add lettuce and cucumber to bowl; toss to coat with dressing. Serve salad immediately.