- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 135 kcal
Quick summary
“Fresh and crunchy salad made with torn lettuce leaves, cubed tomatoes, grated carrots, and red onion slices, dressed with an emulsion of olive oil and apple cider vinegar. A practical, light, and hydrating appetizer to compose lunch or dinner any day of the week.”
What you need to know
- Complete drying of the lettuce leaves after sanitizing is crucial so that the olive oil and vinegar dressing adheres without running off.
- Thinly sliced red onion adds mild pungency and vibrant color without overpowering the delicate leaves.
- The prior emulsion of olive oil with apple cider vinegar and salt ensures homogeneous seasoning on every leaf served.
Ingredients
Main
- 1 head of lettuce (approximately 200g)
- 1 large tomato cut into cubes
- 1 medium grated carrot
- 1/2 red onion, thinly sliced
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- Salt to taste
- Black pepper to taste
Instructions
Principal
- Wash the lettuce leaves well and dry them carefully.
- In a salad bowl, tear the lettuce leaves into large pieces.
- Add the chopped tomato, grated carrot, and red onion.
- In a separate bowl, whisk together olive oil, vinegar, salt, and black pepper.
- Pour the sauce over the salad and mix gently with a spoon.
- Taste and adjust seasonings as needed.
- Let the salad rest for a few minutes before serving.
- Serve fresh and enjoy!
Chef's tips
- Always tear lettuce leaves with your hands instead of cutting with a metal knife to delay oxidation and browning of the edges.
- Let the sliced red onion soak in ice water for 10 minutes to soften the characteristic sharpness before adding to the salad bowl.
- Pour the sauce and toss the salad only 5 minutes before serving to keep the leaves crisp and vibrant.
Variations
- Sprinkle toasted sunflower seeds, white sesame, or almond slivers over the leaves to add crunch.
- Add small cubes of fresh white cheese or feta cheese to provide protein and a salty touch.
- Add slices of Japanese cucumber with skin and pitted black olives to transform the composition into a Greek salad.
Substitutions
- Curly lettuce can be replaced by iceberg lettuce for greater crunch, wild arugula, or watercress leaves.
- The apple cider vinegar can be swapped for fresh squeezed lime juice or mild balsamic vinegar.
- Traditional tomatoes can be replaced by cherry tomatoes cut in half for less water release.
How to store
Chopped leaves and vegetables without the dressing can be stored in a container with a paper towel in the refrigerator for up to 3 days. After seasoning with olive oil and vinegar, consume within 2 hours, as the acids wilt the leaves quickly.
Can it be frozen?
It is not possible to freeze raw leafy green salads and fresh vegetables. Freezing crystallizes the water in plant cells, breaking down the cell walls and leaving the lettuce and tomato completely wilted, soft, and dark after thawing.
What to serve with
Excellent to accompany grilled red meats, breaded chicken fillets, pasta with tomato sauce, or savory vegetable pies. Serves as a light and balanced base for hearty main dishes.
Frequently asked questions
Can I grate the carrot in advance?
Yes, grate the carrot and store in an airtight container lined with a damp paper towel in the refrigerator for up to 2 days to maintain the crunchy texture and bright color.
Why does lettuce wilt so quickly after adding the dressing?
The salt and acidity of the vinegar remove water from the inside of the lettuce cells by osmosis; therefore, incorporate the sauce only at the exact moment the salad goes to the table.
How to make the olive oil and vinegar sauce creamy?
Mix the olive oil, vinegar, salt, and pepper in a small glass jar with a lid and shake vigorously for 20 seconds to form a thick and shiny emulsion.
How to sanitize lettuce correctly at home?
Submerge the loose leaves in a basin with 1 liter of water and 1 tablespoon of food-grade bleach for 15 minutes, rinse under running water, and dry in a salad spinner.
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