The red lettuce in our garden inspired me to make this salad, and now I want to eat it everyday. To be honest, lettuce is typically my least favorite part of a salad. I prefer a ratio of lettuce to tomato of about 1 to 1. Most restaurant salads have one or two cherry tomatoes on a whole plate of lettuce, which just doesn't cut it for me.
So I made my salad with half a bowl of lettuce, one small tomato sliced into wedges, a sprinkling of powdered parmesan cheese and my favorite dressing, Newman's Own light balsamic. To cut the lettuce I stacked a bunch of leaves, then rolled up the stack and sliced it into 1-inch sections.
I've also started doing what Rachael Ray does with her greens. I wash them and toss any bad parts (cutting of the bottom and separating the leaves if it's something like a romaine heart), then run them through the spinner to dry and put them in a large plastic baggie. I include a couple paper towels to soak up any extra water. This really seems to help the leaves stay crisper longer. And it seems to taste a lot better than bagged salad, which after many, many purchases still just tastes, bagged.
What do you put on your salad? I'm also partial to sliced apple, pecans and a few goat cheese blobs.
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1 comments:
With our CSA lettuce being delivered weekly in overflowing grocery bags we've ended up eating a salad with every meal for most of June. We generally rotate some combination of carrots, green pepper, blue cheese or feta crumbles, arugula, bok choy, celery, dried cranberries, walnuts, sliced almonds, and mandarin orange slices. Also loving Newman's Own Light Balsamic! You should try the Sesame Ginger also...yum!
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