Pico de Lettuce

Recipe from Tyler Kord

Adapted by Sam Sifton

Published January 19, 2013

  • Marcus Nilsson for The New York Times; Food Stylist: Maggie Ruggiero. Prop Stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
35 minutes
Rating
4(16)
Comments
Read comments

—Sam Sifton

Featured in: Louisville Slugger

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

  • 1 head romaine lettuce, cleaned, dried and cut into chiffonade

  • 1 clove garlic, peeled and minced

  • 1 small red onion, or half a medium-size one, peeled and sliced very thin

  • 1 teaspoon lemon juice

  • 1 teaspoon white vinegar

  • 1 teaspoon olive oil

  • Pinch of salt

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 90 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 7 grams fiber; 101 milligrams sodium; 4 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put the lettuce into a medium-size nonreactive bowl. Set aside.

  2. Step 2

    In a small nonreactive bowl, combine the other ingredients and whisk to emulsify. Taste and adjust seasonings.

  3. Step 3

    Mix together the lettuce and the dressing and allow to sit, stirring occasionally, for 30 minutes. Drain off some of the juice that will accumulate at the bottom of the bowl. Use on a sandwich.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
16 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Melissa M.

This stuff really is delicious on the roast beef sandwich with Henry Bain sauce (a family favorite) or with any other meat sandwich-- turkey would be just as delicious.

Crosby

Really really tasty. I added it to a tuna melt sandwich. Highly recommend.

Crosby

Really really tasty. I added it to a tuna melt sandwich. Highly recommend.

Melissa M.

This stuff really is delicious on the roast beef sandwich with Henry Bain sauce (a family favorite) or with any other meat sandwich-- turkey would be just as delicious.

Private comments are only visible to you.

Credits

Adapted from Tyler Kord, No. 7 Sub, New York.

Recipe Tags

or to save this recipe.