Ensalada De Lechuga, Tomate Y Cebolla Recipe

Prep the lettuce

Remove any wilted outer leaves from the lettuce. Rinse the head thoroughly under cold water, shaking gently to remove grit. Spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Chop or tear the leaves into bite-sized pieces (about 1–2 inch pieces). Transfer to a large salad bowl.

Prepare the tomatoes

Wash the tomatoes. For medium tomatoes, cut into 6–8 wedges; for large tomatoes, cut into 8–12 wedges or dice into roughly 1-inch pieces. Add the cut tomatoes to the bowl with the lettuce, distributing evenly.

Slice the onion

Peel the small red onion and slice very thinly (about 1–8 inch thick). If raw onion is too strong, soak the slices in cold water for 5 minutes, then drain and pat dry to mellow the sharpness. Add the onion slices to the bowl with lettuce and tomatoes.

Add herbs (optional)

Finely chop the cilantro or parsley, if using, and sprinkle over the salad for brightness.

In a small bowl or jar, combine the red wine vinegar, lime or lemon juice, Dijon mustard, and honey or sugar (if using). Whisk briefly to emulsify the mustard into the acids.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or close the jar and shake vigorously) until the dressing is well combined and slightly thickened.

Season the vinaigrette with kosher salt and freshly ground black pepper. Taste and adjust: add more vinegar or lemon for brightness, a touch more honey for balance, or more oil for a milder dressing.

Just before serving, pour the dressing over the salad (start with about half, toss gently using salad tongs, and add more to taste). Toss lightly to coat all ingredients evenly.

Serve immediately on individual plates or transfer to a serving bowl. Leftover dressing can be stored in the refrigerator for up to 1 week; if chilled, shake or whisk before using.