Tunisian · Appetizers
Lettuce Salad
A Tunisian lettuce salad with black olives and hard-boiled eggs, seasoned with oil and vinegar.
Jump to recipe ↓
02
Method
- 01 The lettuce leaves are separated, washed well with cold water, removing any unsuitable leaves, then drained in a strainer.
- 02 The lettuce is cut into equal pieces. The oil and vinegar are mixed with black pepper and salt.
- 03 The lettuce is arranged in a serving dish, dressed with the mixture, then garnished with black olives and sliced hard-boiled eggs and served.
Notes
Source: «Omek Sanafa» book by Mohamed Kouki, p. 46. The steps have been rephrased for clarification.