Salade de Laitue Sucree Marocaine (Lettuce Salad)

By Craig Claiborne

Total Time
10 minutes
Rating
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Featured in: A MASTERY OF MOROCCAN CUISINE

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Ingredients

Yield:4 to 6 servings
  • 1head crisp, curly-leaf lettuce
  • Freshly ground pepper
  • 5tablespoons sugar
  • 5tablespoons white vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

46 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Sprinkle with the vinegar and toss. Do not add salt. Serve at room temperature.

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