Wednesday, January 12, 2011

Straight Up Green Salad and Dressing

I may think of lettuce as an extravagance, but somehow I keep pushing recipes that involve it. I figured it was time to bite the bullet and present a green salad, straight up.

Yes, fine, I was out of other photos.

I like bitter greens in my salads- as previously stated- and good tomatoes (this time of year, your best bet is either a time machine or cherry tomatoes) and red onions and cucumbers and definitely definitely lots of avocado. You might like other things- you are wrong.

Make sure that the lettuce you use is very crisp and not wilted or spoiled. If the lettuce is bad, make a salad without lettuce. It's an easy solution. Make sure to dry the lettuce well after washing it so that the dressing sticks properly.

I suggest making a quick salad dressing with 1/4 cup olive oil, 1/4 lemon juice or rice vinegar, and about 1/4 teaspoon non-yellow mustard. Add salt and pepper to taste and blend throughly. Dress the salad just before serving.

Wooo, green salad.

If someone gives you very fancy balsamic vinegar or very fancy oil and you don't know what to do with it, make a salad of the crispest prettiest greens you can find. Wash them, dry them, tear them into bite sized pieces, and resist the urge to add a tomato to the bowl. Dress with a few drops of the vinegar and a few more drops of the oil- though if all you have is good oil, feel free to use a very little bit of lemon juice. If all you have is incredibly awesome aged balsamic vinegar, spring for a tiny bottle of very good olive or nut oil. Otherwise, send the unwanted condiments to me as tribute.

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