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)
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.
- 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.
- The second worst thing you can do to a salad is add too much oil.
- The third; underseason.
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