Name: Salad of Stem Lettuce and Clementines
Yield: Serves 4
Ingredients: ½ tablespoon lemon juice; 1 tablespoon mild vegetable oil, such as grapeseed or canola; ¼ teaspoon kosher salt; 2 tablespoons olive oil; 4 small-medium Clementines or other small seedless mandarins or tangerines; 2 medium heads stem lettuce (1 to 1½ pounds each); 1 small bunch cilantro (coriander); 2 scallions (green onions)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Fresh-tasting and bright, this emerald and orange salad suits grilled fish or roasted pork or duck; or serve after a tofu main dish.

Ingredients

2 medium heads stem lettuce (1 to 1½ pounds each)
1 small bunch cilantro (coriander)

Method

Remove leaves from lettuce stems. Choose a few handfuls of the smallest ones; rinse, spin-dry, then chill. Refrigerate remaining leaves for another use. Pare off all fibrous pale (and bitter) peel from stems. Cut stems crosswise into 4-inch-thick slices (about 2 cups).
Nip off enough cilantro leaves to make ¼ cup, very tightly packed. Rinse and spin-dry. Slice

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Salad of Stem Lettuce and Clementines

Ingredients

Method

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