“Salt lettuce leaves” generally refers to a traditional preparation method where fresh, raw lettuce leaves were heavily seasoned with salt, vinegar, and sometimes oil to create a simple, tangy salad.
This term is rooted in the ancient Roman practice of eating herbe salata, meaning “salted leaves”
Try them as a snack, an appetiser or added to a salad.
Method 1 : Best for a snack or appetiser
Ingredients:
- 1/4 cup high-quality extra virgin olive oil (60ml)
- 1 teaspoon coarse sea salt or flakey salt
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 tablespoon balsamic or red wine vinegar
- Optional: garlic clove
Method:
- Separate the lettuce into individual leaves. Wash them in very cold water and pat them thoroughly dry. The leaves must be dry so the oil and salt will stick to them. Keep the leaves whole for easy dipping.
- In a small, shallow bowl, pour in the olive oil. If you like a garlic hint, you can rub the inside of the bowl with a cut garlic clove before adding the oil.
- Sprinkle the salt and pepper directly into the oil. If using vinegar, add it now. Do not whisk it into an emulsion; the beauty of this dip is the separated pools of oil, vinegar, and salt crystals.
- Arrange the cold, crisp lettuce leaves on a platter around the dipping bowl.
- To eat, pick up a leaf by the base, dip the tip into the oil, and ensure you catch some of the salt and pepper at the bottom of the bowl.
Method 2 : Best if adding to a salad
- Shred or tear your lettuce.
- Wash in cold water and thoroughly dry. The leaves must be dry so the oil and salt will stick to them.
- Drizzle olive oil over the leaves and gently mix to coat the leaves.
- Sprinkle salt and vinegar over the oiled leaves.