📝 About This Recipe
Selata is the quintessential refreshing accompaniment found on every Ethiopian dinner platter, serving as a bright, acidic counterpoint to rich, spicy stews like Doro Wat. This salad elevates simple garden vegetables with a zesty, garlic-infused lemon dressing and the subtle heat of fresh green chilies. It is prized for its ability to cleanse the palate, offering a crunchy, cool contrast to the soft, tangy texture of injera.
🥗 Ingredients
The Salad Base
- 1 large head Romaine lettuce (rinsed, dried, and shredded into bite-sized ribbons)
- 3 medium Roma tomatoes (seeded and diced)
- 1/2 small Red onion (very thinly sliced into half-moons)
- 2 pieces Green chilies (Serrano or Jalapeño) (deseeded and finely minced)
- 1/2 English cucumber Cucumber (peeled and diced)
- 1/4 cup Fresh Italian parsley (finely chopped)
Lemon-Garlic Vinaigrette
- 4 tablespoons Extra virgin olive oil (high quality)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 1 clove Garlic (pressed or grated into a paste)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by thoroughly washing the Romaine lettuce in cold water. Use a salad spinner to ensure it is completely dry, as excess water will dilute the dressing.
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2
Stack the lettuce leaves and slice them into thin ribbons, roughly 1/2 inch wide, then chop across to create manageable bite-sized pieces.
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3
Prepare the red onion by slicing it as thinly as possible; if you find raw onion too pungent, soak the slices in ice water for 5 minutes then drain.
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4
Dice the Roma tomatoes, ensuring you remove the watery seeds and pulp first to keep the salad crisp and prevent sogginess.
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5
Finely mince the green chilies. For a milder salad, remove all seeds and white ribs; for authentic heat, leave a few seeds in.
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6
In a large, chilled mixing bowl, combine the shredded lettuce, diced tomatoes, sliced onions, cucumbers, and minced chilies.
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7
In a separate small glass jar or bowl, whisk together the fresh lemon juice and the grated garlic paste until well combined.
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8
Slowly drizzle the olive oil into the lemon mixture while whisking vigorously to create a light emulsion.
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9
Season the dressing with sea salt and freshly cracked black pepper, tasting to ensure a sharp, bright balance.
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10
Just before serving, pour the dressing over the vegetables in the large bowl.
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11
Toss the salad gently using tongs or clean hands to ensure every leaf is lightly coated in the vinaigrette.
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12
Sprinkle the chopped fresh parsley over the top for a final burst of color and herbal aroma.
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13
Transfer to a serving platter or place directly onto a piece of injera to serve in the traditional Ethiopian style.
💡 Chef's Tips
Always dry your lettuce thoroughly; water is the enemy of a good Selata dressing adhesion. Use fresh lemons rather than bottled juice for the necessary sharp, floral acidity. If preparing in advance, keep the vegetables and dressing separate until the very moment of serving to prevent wilting. Adjust the 'heat' by choosing your chili carefully—Serranos offer a more authentic Ethiopian bite than Jalapeños. For a more robust flavor, let the garlic sit in the lemon juice for 10 minutes before adding the oil to mellow the raw garlic bite.
🍽️ Serving Suggestions
Serve as a side dish to Doro Wat (Spicy Chicken Stew) and Misir Wat (Red Lentil Stew). Place a heap of Selata directly on a piece of Injera flatbread to soak up the dressing. Pair with a glass of Tej (Ethiopian honey wine) or a crisp dry white wine like Sauvignon Blanc. Accompany with a side of Ayib (Ethiopian fresh cheese) to balance the acidity of the salad. Use it as a refreshing palate cleanser between bites of various spicy 'Wats' during a traditional communal meal.