When we were kids, we used to always fight over who was going to get the heart of the lettuce. The lettuce was always a romaine (which I believe is native to the region). Most times than not, mom would end-up with it. All of this to say that it was the most prized portion. Dipped in salt, it makes a great appetizer.
Heart of lettuce
Prep Time: 5 minutes
1 head romaine lettuce
1 teaspoon salt to taste
Pluck the romaine lettuce till you get to the heart. Reserve the outer leaves for a salad. Dip the heart in salt and eat as an appetizer.
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