2-3 heads leaf lettuce (Romaine, red leaf, etc.)
salt and pepper, to taste
1/4 to 1/2 cup vinegar (Kosher balsamic works best)
1/4 to 1/2 cup water
1 tablespoon to 1/4 cup sugar
3 tablespoons olive oil
1/2 cup finely chopped white or red onions
2 drops/splashes liquid smoke (optional)

This recipe is Kosher Pareve if made as instructed.

Separate lettuce leaves, rinsing as you do so. Submerge all leaves into water to be sure they are clean. Sand and Dirt are not good seasonings. Dry lettuce leaves – spin, pat let drain – whatever works for you. Cut off the white parts and any bad spots. The ribbon or chop leaves and place into a large glass bowl.

Measure vinegar, water and sugar and mix together into one vessel. I normally use a glass measuring cup, add my vinegar and then water. I then use a dry measure (spoon or cup) to measure out the sugar and mix it all together.

In a fry pan, bring the olive oil to temperature over medium high to high heat and then add the onions. This takes only about 1 minute. Coat the onions with the oil and let sit for about 1 – 2 minutes until the onions begin to crisp.

While the onions are crisping, sprinkle salt and pepper to taste onto the lettuce and toss. *I tend to skip the pepper and use about 1 teaspoon of salt.

By this point, the onions should be ready to stir around in the oil. They should be crisp and brown, but not burned. When they are ready, pour in the vinegar mixture and stir together.

Bring to a boil (about 2 minutes top). Remove from heat. If you are going to use the liquid smoke now is the time to add it.

Pour liquid over the lettuce and toss.

I adjust the amounts of vinegar, water and sugar based upon my tastes for the day. Always use equal parts vinegar and water.

Enjoy!

Submitted by: Rebbetzin @ B'Kol Echad