Lemon Romaine

Lemon Romaine

1 large head Romaine
Zest from 1 lemon or (zest from 3 preserved lemons)
2 tbl. Lemon juice
3 tbl. Avocado oil, or (Olive oil)

1/4 teaspoon kosher salt


Cut or tear the lettuce. Soak the lettuce in salt water for 5 minutes.  Run through a salad spinner to dry.  Toss with the zest, juice and oil.  Sprinkle the salt on the salad and serve.

I am soaking all greens now.  This removes the chemical taste that I notice from all bagged greens.

WFT 21

Print Friendly

Comments are closed