This Tekirdag-style salad dresses crisp lettuce and spring onion with verjuice for a fresh grill side.
8 min prep 3 min cook 12 min rest
Keeps the screen on · step-by-step guide · built-in timer
Separate and wash the lettuce leaves, then dry them completely.
Slice the scallions thinly and put them in a wide bowl with the lettuce.
Whisk the verjuice, olive oil, and salt for 30 seconds in a small bowl.
Add the dressing at serving time and toss without crushing the leaves.
Serve within 3 minutes after dressing; the verjuice acid wilts lettuce if it waits.
Plate the dressed lettuce within 3 minutes so the leaves do not soften.
Line the serving plate with dry lettuce leaves so pooled dressing does not ruin the crispness.
💡 Tip: Adding verjuice at serving time helps the lettuce stay crisp.
🍽️ Serving suggestion: Serve on a wide plate with scallions scattered over the lettuce.
~76
kcal calories
2
g protein
8
g carbs
4
g fat
0.3g
Sugar
0.4g
Fiber
293.3mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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