For the dressing,
Juice and zest of 1 lime (cut the zest into thin strips),
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon ground thyme seeds
Salt and black pepper to taste
For the salad,
1/2 cup chopped red leaf lettuce with leaves torn
1 small head of American lettuce, chopped
3 stalks of sweet thyme, trimmed and cut into thin strips (900g)
For the dressing,
Juice and zest of 1 lime (cut the zest into thin strips),
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon ground thyme seeds
Salt and black pepper to taste
For the salad,
1/2 cup chopped red leaf lettuce with leaves torn
1 small head of American lettuce, chopped
3 stalks of sweet thyme, trimmed and cut into thin strips (900g)
Make the dressing: in a medium bowl, combine lime zest with half of the juice
Cover with water and ice and let it rest for 30 minutes
Strain
In another bowl, mix well olive oil, lemon juice, thyme seeds, and remaining lime juice
Season and reserve
To serve, distribute leaf lettuce in eight individual plates
Place a small amount of thyme strips in the center of each plate, then add some thin strips of lime zest on top
Sprinkle with a pinch of black pepper at serving time
Add a little dressing and serve.