There is one sure-fire way to get my family to the table, and it's quite simple really! Whip up a nice big bowl of the salad my husband can't live without, place the bowl of salad on the table, and stand back and watch as athletic feats are performed by almost all in order to get to the table first and dig into that pile of greenery! And if you think I'm joking, well then stop by some time around cholent/hamin time and you can witness it for yourself!
- 1 large head of lettuce, inner lighter green leafs only + stalk if there is one
- olive or canola oil
- 1 large juicy lemon
- 1 red onion
- salt and pepper
- Wash/rinse lettuce, check (even gush katif lettuce needs checking these days!) and dry in a towel
- Cut leaves into 1" sections, quarter stalk piece, leaving the tiny baby leaves at the top intact
- Peel and slice red onion into half moon slices, Moroccans slice the onion by holding 1/2 an onion in your hand and cutting the layers together with a piece of the core, such that a piece consisting of several layers results (if that makes any sense! need a photo of that I think)
- Add about 1tblsp oil (sorry don't exact amount), squeeze lemon over salad and mix
- Season with salt and pepper, go heavy on the salt, light on the pepper
- Serve immediately
This salad makes a really refreshing accompaniement to any main course, but especially to something heavy like meat. I make a large assortment of Moroccan salads, (more on that later) which we eat together as a first course, but this salad is always served alone later in the meal.
(Note: If you don't eat raw onions for health or spiritual reasons, you can marinate the slices in a mixture of vinegar and olive oil a day in advance.)