Limestone lettuce with house dressing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Limestone lettuce heads |
| (or substitute other greens) | ||
| 1 | large | Carrot; peeled |
| 2 | Pickling cucumbers or kirbies; peeled | |
| 1 | small | Daikon radish |
| === DRESSING === | ||
| 2 | tablespoons | Thai fish sauce |
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Rice wine vinegar |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Pernod |
| 2 | tablespoons | Sesame oil |
| 2 | teaspoons | Finely-grated fresh ginger |
Directions
Thoroughly wash and dry lettuce. Break into bite-sized pieces and place in a large salad bowl. Julienne-slice carrot, cucumbers, and radish, and toss with greens. Whisk dressing ingredients together in a bowl. Toss with salad just before serving. This recipe yields 8 to 10 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A18 broadcast 10-09-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.