Cockle and Lettuce Salad: A Super Simple and Refreshing Recipe
Quick & Easy! Refreshing and Tangy Cockle and Lettuce Salad
This is an incredibly simple yet delicious recipe for a cockle and lettuce salad with a sweet and tangy dressing. I received a generous bundle of fresh lettuce from my brother-in-law who grows his own vegetables. After enjoying it with simple wraps, I decided to mix some cockles in for a delightful salad. It’s perfect for a light meal or when you need a burst of flavor!
Main Ingredients
- 100g pre-cooked cockles, shelled
- 100g fresh lettuce leaves
Cooking Instructions
Step 1
Begin by thoroughly washing the lettuce leaves. Ensure all the water is completely removed, either by patting them dry with paper towels or shaking them well. Excess water can dilute the dressing and make the salad soggy.
Step 2
In a mixing bowl, combine the Gochujang, Gochugaru, rice vinegar, plum extract, cooking wine, and minced garlic. Whisk everything together until you have a smooth and well-blended dressing. Feel free to adjust the sweetness and tanginess to suit your taste.
Step 3
Add the shelled pre-cooked cockles to the prepared dressing. Gently toss them to ensure they are evenly coated with the flavorful sauce. Let them marinate for about 1-2 minutes to absorb the flavors.
Step 4
Just before serving, add the prepared lettuce to the bowl with the cockles and dressing. Toss lightly. The key here is to mix gently and only until the lettuce is lightly coated. Overmixing will cause the lettuce to wilt and lose its crispness.
Step 5
Transfer the freshly mixed cockle and lettuce salad to a serving dish. Garnish generously with sesame seeds for an added nutty aroma and visual appeal. Enjoy this delightful and quick salad!
