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Sea Lettuce Salad
- Serves
Two
- Difficulty
Easy
Published 1986
Ingredients
600 ml 1 pint 150 ml ¼
Method
Wash the sea lettuce well and chop into bite-sized pieces. Toss in butter for 3 minutes over a low heat, allow to cool, then place a small portion in each individual bowl. Make a dressing by lightly shaking together the cream, lemon juice, cider vinegar and olive oil. Pour over the sea lettuce, decorating with pieces of spring onion and a pinch of cayenne pepper.
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