Petit Bites

Turkish Salad

  • tomato
  • cucumber, partially skinned
  • serrano/jalapeno pepper (can serve on the side or omit)
  • romaine lettuce
  • olive oil
  • lemon juice
  • salt
  1. Dice the tomato and cucumber into small pieces (1/4 inch cube).
  2. Lay 3 lettuce leaves on top of each other and thinly slice/shred (1/4 inch). Start from the white part and move up the leaf.
  3. Mince the serrano/jalapeno pepper.
  4. Toss veggies with olive oil, lemon juice, and salt.

Side note: it’s important to make the veggies small.  While I was there, I was once asked to make an “American” salad. As I was preparing the salad, the woman I was cooking with kept saying, “no, make a NICE salad, make it NICE, do it right”, meaning I wasn’t making it right because the veggies weren’t chopped small enough.  Clearly, no one was interested in eating an American salad.


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