I know , I know, a post about green SALAD? Well, actually, yes, since Thanksgiving is next week and as I look at the table, mentally arranging phantom dishes and platters, I always point to a space right next to the turkey and think: "the fluffy salad goes THERE."
This has always been our standard salad, but one year when our friend Ana confirmed her appearance for Thanksgiving dinner about a week before the day, she said just before she hung up the phone: "Oh - and don't forget the fluffy salad!" From that day on it's been the fluffy salad. And everytime Ana and my son are both at the table, there's a little possessive action going on around the salad bowl. I usually end up making another bowlful, at least.
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For a normal sized salad bowl's worth of salad:
1/2 head green leaf lettuce, dried, and cut into 1 1/2 inch pieces
1/2 head romaine lettuce, dried and cut into 1 1/2 inch pieces
Dressing:
2 T. red wine vinegar
2 T. good olive oil ( it doesn't have to be extra-virgin)
1/2 t. kosher salt, or Vege-sal if you have it
1 medium clove of garlic
a few grindings of fresh black pepper
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Peel the garlic clove and rub around the bottom of the salad bowl. Press the clove in a garlic press and scrape into the bowl.
Add the red wine vinegar and stir well. Add the olive oil, salt and pepper and stir.
Let dressing sit until just ready to serve, then add the lettuces and toss very well.
Enjoy:)
2 comments:
Isn't it interesting how sometimes the simplest of recipes are the best? Maybe it's kind of a relief from all the heavier, richer foods.
This does look so pretty and light (and I love salad!).
Before I say anything, please know that I am unable to upload pictures or write and post on Blogger! I hope to have this virus-related problem fixed asap.
And Barb - I think you're right on the nose - it's light ( and fluffy) and a nice interlude between the turkey and the dessert!
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