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10 oz. organic mixed salad
greens (as long as it's not iceberg, you don't want crunchy).
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insalata |
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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). |
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olio extra vergine di oliva |
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Red wine vinegar (optional)
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vinigar di vino rosso |
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Dash of kosher salt (option
but enhances flavor) |
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sale |
| 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. |
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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. |
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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. |
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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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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
