Salad vegetables


This traditional recipe for salad greens is an ideal way to use bolted lettuce from the garden. The leaves and stalks are boiled, finely chopped and served in a roux. A delicious vegetarian dish that goes well with potatoes or rice.

Method:

  1. Wash the lettuce heads, tear them into pieces and use the stalks as well.
  2. Place the lettuce leaves and stalks in boiling water with salt and bicarbonate of soda, and cook until the thickest ribs are tender.
  3. Drain the lettuce in a colander, squeeze out any excess water gently and chop finely on a chopping board.
  4. Fry an onion in fat.
  5. Stir in a little flour, immediately pour in the salted water and stir vigorously.
  6. Add the chopped lettuce, bring to the boil briefly and season to taste with pepper.

Tip: Serve with potatoes or rice.