Lettuce Salad
A classic fresh lettuce salad with crisp leaves, dressed just before serving and garnished with colorful vegetables and eggs. The key is keeping the leaves crisp by not mixing them with the dressing until the last moment.
Ingredients
- 1 large head Lettuce, washed, picked, and dried (Any variety of lettuce; ensure completely dry)
- 0.25 cup Salad dressing of choice (Vinaigrette or your preferred dressing)
- 1 medium Beets, cooked and sliced (For garnish; optional)
- 2 whole Eggs, hard-boiled and sliced (For garnish; optional)
- 1 medium Potatoes, boiled and sliced (For garnish; optional)
Instructions
- 1Carefully wash the lettuce leaves in cold water, removing any dirt or debris. Pick through to remove any damaged or wilted leaves.
- 2Thoroughly dry the washed lettuce leaves using a clean kitchen cloth or salad spinner. The leaves must be completely dry to maintain crispness.
- 3Cut or tear the dried lettuce leaves into bite-sized pieces. Keep refrigerated until ready to serve.
- 4Just before serving, place the salad dressing at the bottom of the serving bowl. Arrange the lettuce leaves on top without mixing. This keeps the leaves crisp.
- 5Arrange slices of beets, hard-boiled eggs, and boiled potatoes on top of the lettuce as garnish. Serve immediately, tossing at the table just before eating.
