Recipe for salty and sour salad | Bon appetit

Lettuce can do more than just make a salad. Cooking – yes, you heard that right – results in crispy-tender leaves with a delicate flavor that are ready to soak up any sauce. This recipe is inspired by a classic Chinese cooking technique of serving blanched iceberg or romaine lettuce with oyster sauce and garlic. The result is supple yet crisp leaves with a mild grassy freshness. Here we topped it with a rich dressing made from lime juice, soy sauce, fish sauce and sugar. It’s sweet, salty and tangy, with a slight umami kick. The longer the dressing sits on the salad, the more it will be absorbed. This dish can be served hot, cold or at room temperature. Garnish with fried shallots or fried garlic for extra crunch.