- 1 pound [454 g] fresh gumbo, medium sized
- Lettuce
- Olive oil
- Wine vinegar
- Salt and pepper to taste
|
- In a large pot, place gumbo in enough salted water to just cover.
- Slowly bring to a boil.
- Lower heat and simmer until tender but firm.
- Remove from heat.
- Drain and cool under cold water.
- Refrigerate about 1 hour.
- In a salad bowl, make a bed of lettuce and place gumbo in center.
- Sprinkle with a bit of oil and vinegar.
- Mix slightly, add salt and pepper, stir again until well coated.
|
