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| Main Ingredients | Iceberg lettuce , Lollorosso lettuce |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 small bunch iceberg lettuce, torn
- 1 small bunch lollorosso lettuce, torn
- 1 small bunch butter lettuce
- 1 small bunch romaine lettuce, torn
- 1 medium onion
- 1/2 small green capsicum, cut into small pieces
- 1 apple, cut into small cubes
- 1/2 cup alfalfa sprouts
Dressing
- 10-15 black peppercorns
- 1/4 teaspoon mustard seeds
- Salt to taste
- 10-15 garlic cloves
- 2 tablespoons lemon juice
- 1 1/3 tablespoons strawberry crush
- 2-3 tablespoons olive oil
Method
- Quarter the onion and separate the layers. Tear all the lettuce and place them in a deep bowl. Add the onion, capsicum, apple and alfalfa. For the dressing place the black peppercorns in a mortar.
- Add the mustard seeds and salt and crush them with a pestle. Add garlic and continue to crush. Add lemon juice, strawberry crush and olive oil and mix well. Pour the dressing over the salad mixture in the bowl and mix with your hands. Serve immediately.
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