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Ingredients
10 oz. organic mixed salad greens (as long as it's not iceberg, you
don't want crunchy).
First cold pressed extra virgin olive oil (if you don't have first cold
press that's ok, use what you have, don't stress about it. This is just
my preference).
Red wine vinegar (optional)
Dash of kosher salt (optional, but it does enhances flavor)
Garlic clove
Instructions
1. Wash your hands. Then rinse the salad mix very well. Let dry. I use
paper towels to squeeze dry the salad.
2. Slice the garlic clove in half or smash it and rub the sides of the
salad bowl with it thoroughly.
3. (I toss the remaining clove in the boiling water for the pasta so
my husband can eat it later. Garlic is very healthy for you.
4. Pour olive oil over the salad mix. I just pour it a few times around
the bowl about 3 tablespoons. This is completely up to you. My husband
likes less, I like more.
5. Add a little bit of the red wine vinegar. This is optional and you
do not have to use it.
6. Add a dash of kosher salt .
7. Mix it all very well and make sure to get the salad to rub the sides
which will pick up a slight garlic flavor.
8. Serve and eat it all. Do not use as left overs.
Tip #1:
If concerned about little bugs in the salad, especially if you grow
your own, soak the salad in salted water then rinse well. The salt will
kill the bugs.
Tip #2: I often put the olive oil and vinegar on the
table so people can add extra if they want it to suit their tastes.
Tip #3: I noticed in Europe many people eat their salads
"after" the main dish. I tend to do this myself because the
salad helps my stomach digest the food better.
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