LETTUCES – November
Mexican Lettuce Salad (Recipe #1)
200 grams tinned corn kernels OR 1 corn cob
(cook and cut kernels off)
200 grams cooked black beans
2 tablespoons apple cider honeygar
2 tablespoons olive oil
1 tablespoon preserved Jalapeño peppers, very finely chopped (make it less if you don’t like hot and more if you do!)
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon paprika
Make the dressing by putting all ingredients into a jar and shaking it well.
Tear lettuce leaves into a bowl. Rinse corn (if using from a tin) and black beans and add. Chop tomatoes and avocado into bite-sized chunks and add.
Gently toss the dressing through the veges.
This goes well with a piece of pan-fried fish.
(thanks to Earthbound Honey for the recipe for the dressing)
Thai Lettuce Salad (Recipe #2)
200 grams green beans, blanched
½ telegraph cucumber
1 large carrot
3 spring onions, finely sliced
¼ cup peanuts or cashew nuts, roasted and coarsely chopped
small handful each of chopped mint, coriander (if you like it) and Thai basil (if you have it)
1 clove garlic, crushed
1 long red chilli, de-seeded and finely chopped OR ¼ teaspoon chilli flakes
2 tablespoons lemon or lime juice
2 tablespoons fish sauce
1 teaspoon sugar
1 tablespoon sesame oil
1 teaspoon finely grated fresh ginger
Tear lettuce leaves roughly into a bowl.
Top and tail beans and slice them in half diagonally. Halve the cucumber and slice thinly on the diagonal. Either julienne or shave the carrot into long thin strips with a vegetable peeler. Add these veges to the lettuce.
For the dressing, add all ingredients to a jar and shake well.
Toss the dressing through the salad (Note: add maybe half of the dressing first and if you’d like more you can then add it later).
Top with the spring onions, nuts and herbs.
Add a roasted duck breast, chicken thighs or beef fillet to this for a complete meal.