Servings: 2
Start to finish: 10 minutes
1 head Boston or Butter lettuce, washed and dried
Fleur de Sel (a few pinches)
Best quality extra-virgin olive oil
Fresh ground pepper
The method is very simple. Place the lettuce leaves in a large bowl, sprinkle with about 2 pinches of fleur de sel or coarse sea salt. Toss. Drizzle with 1-2 teaspoons (or more to taste) of olive oil, toss very well to coat all the leaves.
Let sit for 5 minutes and toss again. Add a little more oil if the leaves are not coated but be careful not to use too much oil, otherwise the salad will be heavy and the lettuce will get soggy. Add freshly ground pepper if desired.
Nutrition information per serving: 53 calories; 44 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 244 mg sodium; 2 g carbohydrate; 1 g fiber; 1 g sugar; 1 g protein.
Elizabeth Karmel, Associated Press
