Welcome back to May’s Salad Spree, where each week we will be adding a salad to our salad arsenal. Last week’s Confetti Pasta Salad was delicious and quite a bit of prep work. Today’s salad could not be simpler, but there is a twist… you must find (or grow) beautiful fresh greens. Because they are beyond highlighted here – they are honored!
Terroir is our foodie vocab word for today: The official definition is something like, “Terroir is a French word meaning ‘a sense of place,’ which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product.” This means that foods from the earth (tomatoes, coffee beans, tea, cocoa, and most notably wine) contain flavors that are unique to where they have grown. Greens definitely have terroir.
This salad will connect you to the terroir where your greens were grown. So you want them fresh as can be. For those of you who receive CSA boxes, this is the salad you make the day you pick-up your box. The salad you make for lunch right after visiting the farmers market. The salad you make after picking your own beautiful greens from your garden. In my humble opinion, use the greens within three days for optimal results.
Here it is… enjoy!
Recipe: The Simplest Salad
- The freshest, highest quality lettuce greens you can get your hands on (such as: Mixed Spring Greens, Romaine, Arugula or Spinach)
- Extra Virgin Olive Oil (use the good stuff for this one)
- Balsamic Vinegar
- Sea Salt
- Black Pepper (fresh ground is best)
Add ons (totally and completely optional):
- Candied Walnuts
- Sun-Dried Tomatoes
- Bleu Cheese (or other favorite crumbly cheese)
- Dried Cranberries
- Peeled Orange Segments
- Clean greens really well. Dry greens really well.
- Chop greens to desired bite size and place in mixing bowl.
- Lightly sprinkle olive oil over greens. Not too much!
- Lightly sprinkle Balsamic vinegar over greens. Not too much!
- Toss lightly.
- Pile greens on a serving tray. Give it some height so it looks all professional and awesome.
- Pinch a bit of sea salt and LIGHTLY sprinkle over the greens.
- Crank just a few cranks of pepper over the top.
- Add-ons: Plate the extras on the side all fancy like.
Preparation time: 10 minute(s)
If you set the table, use the lovely linens, and place a basket of warmed bake goods out, you can charge $8-$12 for this salad to start your meal! Sorry, couldn’t resist.
This post is linked to Food Renegade’s Fight Back Fridays!