Place lettuce into water; let soak for a few minutes.
Remove lettuce from water; place into a colander.
Cover lettuce and place colander into fridge.
Leave lettuce to drain and crisp-up for at least 12 hours.
Recipe serves four:
1/2 Red Onion, sliced thin 1 Cucumber, peel and slice 1 Tomato, medium dice 1 Green Pepper, medium dice 1 Avocado, slice thin 8 Olives, any Optional: Anchovy Fete Cheese
Greek Dressing:
1 Green Onion, sliced thin 1 Clove Garlic, minced 1/2 Tbs. Oregano, dry 1/4 tsp. Black Pepper 1/4 tsp. Salt
3 Tbs. Lemon Juice 3 Tbs. Red Vinegar 6 Tbs. Olive Oil
Place all dressing ingredients, minus oil, into a small bowl.
Let ingredients steep in bowl for about 15 minutes.
Add oil and mix well.
Remove lettuce from colander.
Cut each half in half again to make 4 quarters.
Place each wedge onto a plate.
Garnish with the cut vegetables.
Drizzle 3 tablespoons of dressing over the wedge and serve.
