Romaine Lettuce Salad with Cilantro Dressing from Zarela's Veracruz: Mexico's Simplest Cuisine by Za
I received this recipe from the elegant Lolita Fuster de Isla, the eighty-five-year-old grande dame of fine cooking in San Andrés Tuxtla. I spent a lovely afternoon listening to her recollections...
Ingredients
- ½ cup olive oil
- 20 cilantro sprigs, leaves only
- 4 large celery stalks, trimmed and julienned
- ½ small white onion, finely chopped
- ¼ cup cider vinegar
- 1 teaspoon salt, or to taste
- 1 cucumber (any type), peeled, seeded, and julienned
- 1 large head of romaine lettuce, ragged outer leaves discarded
- Freshly ground black pepper to taste
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