I first had Lettuce Wedge Salad, in London, in a restaurant called Roka. Of course, the restaurant has stayed a favourite, as has this salad. I would always, analyse it, gaze at it in wonder and awe, thinking I will replicate it in some manner. And – I would always forget.
The fresh crisp lettuce, perfect square wedges of stacked leaves, the immensely flavourful dressing – everything made it a favourite, of ordered a dish.
I went on a hunch, (because I was daunted by those perfect square wedges) and bought two fresh heads of lettuce. I had no idea how to cut it. No matter how many times I would visit the salad in my mind’s eye, knife in hand, I could not figure out how to cut it. I have no formal training in cuisine, so these skills are alien to me, till I figure them out.
With great trepidation, I cut the salad in half, vertically, root to the top of the head. Then I sank all the four heads in ice water, (more ice, less water) and left it to hydrate for approximately 30 minutes. Let me tell you what happened! The lettuce took in so much water, it took me another 10 minutes to drain it. But the lettuce was happy to have had that water. The leaves were crisp and clean.
Then I randomly chopped here and there, but the wedges were nowhere near perfect. I took a pause and really visualised, and them hit on the right technique.
This is how it is done.
Firstly – try not to use a metal knife. The metal in the knife oxidises the leaves and makes them look soggy. A plastic or ceramic knife works very well. I had bought a ceramic knife from Japan, Kyocera brand, and was warned that it could lop off my fingers if I am not careful. I use it very sparingly, because hey! I love my digits.
Now then on to the method –
I am going to be showing pics at every step because I am finding it very difficult to explain the process! Words are just not enough.
Chop the lettuce vertically, from the root to the top. (see pic below)
Cut from root to top.
Dunk in ice water, and drain well after 30 minutes.
Now take the chopped side, the side where you can see all the layer of leaves, and place that to your right. (see pic below)
The side which is cut, keep it to your right
Then, take three, (if you have a larger head of lettuce then take four or five) long wooden barbecue sticks, (they should be larger than cocktail toothpicks – about 4 to 5 inches long) and leaving an inch from the side of the cut side of the lettuce, poke them at 1 and 1/2 inches interval. This is done 90 Deg from the cut side of the lettuce, and not parallel to the root and cut side of the lettuce. (see pic below)
Stick bbq sticks into the lettuce
The cutting will happen from the non-cut side of the lettuce. The one which is the root side and on your left. The opposite side of the cut side of the lettuce. (see pic below)
This from where you will cut a large wedge
Taking your knife and leaving an inch from the uncut side of the lettuce, cut off the part with the toothpick inserts. The toothpick inserts should now be all in a row, and the large wedge should have separated from the main head of lettuce. (see pic below)
Slice of the entire strip with the bbq sticks
Now, just lop off individual wedges, seeing that you get as close to a square as possible. (see pic below)
Cut off individual wedges.
Trim the wayward leaves, and push the stack of cut lettuce wedge further into the stick.
Garnish, turning it all around.
Garnish well – rotating all sides.
Serve Chilled.
Lettuce wedge salad with Japanese sesame oil dressing
- 2 heads lettuce fresh
- 6 Tbspn Sesame oil
- 2 Tbspn light soya sauce
- 2 Tspn White wine vinegar
- 1.5 Tspn salt
- 3.5 Tbspn garlic Minced
- 2 Red thai , or bird's eye chilly dried or fresh
- 3/4th Tspn Black Pepper ground
- 2.5 Tbspn Sesame Seeds Roasted
- Chop the lettuce vertically, from the root to the top.
- Dunk in ice water, and drain well after 30 minutes.
- Now take the chopped side, the side where you can see all the layer of leaves, and place that to your right.
- Then, take three, (if you have a larger head of lettuce then take four or five) long wooden barbecue sticks, (they should be larger than cocktail toothpicks - about 4 to 5 inches long) and leaving an inch from the side of the cut side of the lettuce, poke them at 1 and 1/2 inches interval. This is done 90 Deg from the cut side of the lettuce, and not parallel to the root and cut side of the lettuce.
- The cutting will happen from the non cut side of the lettuce. The one which is the root side and on your left. The opposite side of the cut side of the lettuce.
- Taking your knife and leaving an inch from the uncut side of the lettuce, cut off the part with the toothpick inserts. The toothpick inserts should now be all in a row, and the large wedge should have separated from the main head off lettuce.
- Now, just lop off individual wedges, seeing that you get as close to a square as possible.
- Trip the wayward leaves, and push the wedges little further into the bbq stick.
- Repeat the same way with the balance left over lettuce head.
- if serving later, keep covered, in ice water.
- Mix all the ingredients and give it a good whisk.
- Rotate the lettuce wedges, and drizzle dressing generously.
- Serve Chilled. Garnish with sesame seeds just before serving.
