- a bunch of romaine lettuce
- a small bunch of lolo rossa lettuce (mainly to add color)
- 8 segments of pomelo
- 1 large ripe mango
- a handful of walnuts (for crunch)
for the dressing:
- juice of 1 lemon
- 1 1/2 tbsp fish sauce
- 2 tbsp white sugar
- 3 tbsp lemon infused oil (for that extra lemon flavor)
Chop, thoroughly wash and dry those lettuce. Keep them chilled until your about to dress them up to retain their fresh crunch.
Tip: If your lettuce has wilted a bit and has lost its crunch, worry not. All you have to do is give them a warm water bath (warm enough to dip your fingers to it) for 20 seconds then transfer them to a bowl of iced water. Dry them up with kitchen towels or if you have salad spinner, the better. Keep them chilled.