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Ingredients
- 1/2 head medium (6-inch diameter) iceberg lettuce
- 1/2 cup Salsa Fresca (page 130)
Method
- Line a bowl with paper towels and have ready.
- Remove the outer leaves of the lettuce.
- Cut a V-shaped wedge around the inner core and remove the core and discard.
- Halve the lettuce to make 2 quarter sections.
- With a large, sharp knife, slice each section crosswise into a very, very thin julienne or julienne with a hand-held Japanese mandoline.
- Transfer the julienned lettuce to the paper towellined bowl to absorb any excess water exuded by the lettuce when sliced.
- Discard the paper towels, and in the same bowl, toss the lettuce with salsa and use immediately, or the lettuce will wilt.
