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Salad of the Week: Marinated Lettuce Recipe
Jan 04, 2011 @ 1:02 PM
Posted by
Daily Value: 17%
Servings: 4
High-Fiber, Low-Carb
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 348Daily Value: 17%
Servings: 4
High-Fiber, Low-Carb
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 29g | 44% |
| Saturated | 4g | 20% |
| Carbs | 21g | 7% |
| Fiber | 13g | 53% |
| Sugars | 7g | 0% |
| Protein | 8g | 16% |
| Sodium | 1276mg | 53% |
| Calcium | 210mg | 21% |
| Magnesium | 88mg | 22% |
| Potassium | 1555mg | 44% |
| Iron | 6mg | 35% |
| Zinc | 1mg | 10% |
| Vitamin A | 54572IU | 1091% |
| Vitamin C | 26mg | 43% |
| Thiamin (B1) | 0mg | 29% |
| Riboflavin (B2) | 0mg | 22% |
| Niacin (B3) | 2mg | 10% |
| Vitamin B6 | 0mg | 23% |
| Folic Acid (B9) | 852µg | 213% |
| Vitamin E | 5mg | 24% |
| Vitamin K | 658µg | 823% |
| Fatty acids, total monounsaturated | 20g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
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Flickr/Muffet
This unusual Calabrian salad is called mappina, a dialect word for dishrag — because the oil-cured lettuce is damp and limp.
Adapted from The Country Cooking of Italy by Colman Andrews, (to be published in fall of 2011 by Chronicle Books.)
INGREDIENTS
- 4 romaine lettuce hearts
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
- Salt
DIRECTIONS
Put the lettuce hearts into a rectangular glass or porcelain dish just large enough to hold them. Sprinkle them with the garlic and the red pepper flakes, then drizzle the oil over them. Season them to taste with salt.
Cut a piece of cardboard to just fit inside the dish, then wrap it in aluminum foil. Fit the cardboard on top of the lettuce, then weigh it down with 2 or 3 large cans of tomatoes (or something else). Refrigerate for 2 days. Bring to room temperature before serving.
Recipe Details
Servings: 4
