Green Salad

Green Salad

It occurred to me that I’m forever advocating the green salad and yet I haven’t outlined specifically how I prepare it.  Of course all veggies are subjective and interchangeable.  Here is a typical green salad that accompanies many, many, many of my meals.

Serves 4 – 6

142 g box of spring mix lettuce (a large handful per person)

1 Medium or 2 small tomatoes, sliced in wedges

2 Stalks celery, sliced

Half of an English cucumber, sliced in half moons (washed and skin left on)

Salt

Pepper

White wine vinaigrette (I do a 1:1 ratio, I tend to use 2 tbsp of the dressing here)

–  Add all veggies and lettuce in a large bowl; season with salt and pepper.

–  Mix the dressing well and pour over the salad.

–  Toss well, taste and adjust seasoning.

Notes:

1. The worst thing you can do to a salad is to add too much dressing; try using 2- 3 tbsp of dressing here then let the dressing sit for a few minutes before you decide it needs more.
2. The second worst thing you can do to a salad is add too much oil.
3. The third; underseason.