Romaine Lettuce SaladRomaine Lettuce Salad

Yields 4 cups (1 liter)

This is used as a garnish for La Fonda Enchiladas Suizas.

INGREDIENTS

  6 large leaves romaine lettuce, ribs removed and shredded

  2 medium tomatoes, cored, deseeded, and chopped

  1 small serrano chile, destemmed, deseeded, and minced

  4 green onions, chopped

  Cilantro sprigs to taste

  1 teaspoon (5 ml) lime juice

  2 teaspoons (10 ml) vegetable oil

  Kosher salt and ground black pepper to taste

DIRECTIONS

  Toss lettuce, tomatoes, serrano chile, green onions, and cilantro sprigs together. Cover and refrigerate until needed.

  Whisk the lime juice and oil together until emulsified. Add salt and pepper to taste. Cover and refrigerate until needed.

  Just before serving the enchiladas, pour the lime juice and oil dressing over salad and toss to mix. Taste and adjust the seasoning.