Iceberg Lettuce Garnish

• 1/2 head medium (6-inch diameter) iceberg lettuce
• 1/2 cup Salsa Fresca (page 130)

1. Line a bowl with paper towels and have ready.
2. Remove the outer leaves of the lettuce.
3. Cut a V-shaped wedge around the inner core and remove the core and discard.
4. Halve the lettuce to make 2 quarter sections.
5. With a large, sharp knife, slice each section crosswise into a very, very thin julienne or julienne with a hand-held Japanese mandoline.
6. Transfer the julienned lettuce to the paper towellined bowl to absorb any excess water exuded by the lettuce when sliced.
7. Discard the paper towels, and in the same bowl, toss the lettuce with salsa and use immediately, or the lettuce will wilt.

head, salsa fresca

Taken from www.epicurious.com/recipes/food/views/iceberg-lettuce-garnish-394018 (may not work)