In June, gardens are overflowing with fresh and tender lettuces and salad greens. Use this quick and easy recipe to showcase local greens from your garden or the market. It’s easy to customize with other veggies, such as grated carrot, or even a sprinkle of cheese.
Yield: 4 servings
Preparation Time: About 15 minutes
- 1 small head of romaine, butter, iceberg or other lettuce, or a combination, torn into bite-sized pieces (about 6 cups)
- 1 tomato, cut into wedges
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. white wine vinegar, or red wine vinegar or fresh lemon juice
- Pinch salt
- Large salad bowl
- Measuring spoons
- Small sharp knife
- Cutting board
- Salad servers
- Small bowl
- Compost any outer lettuce leaves that are bruised. Fill the sink with a few centimetres of cold water. Separate the lettuce leaves and wash. Change the water and wash again. Dry very well on a clean tea towel or in a salad spinner. Tear into bite-sized pieces and place in a large salad bowl.
- Cut a tomato in half. Place flat side down and cut into wedges. Add to the salad bowl.
- Just before serving, drizzle the oil over the lettuce and toss well.
- In a small bowl, whisk together the vinegar and salt with a fork until the salt is dissolved. Pour the vinegar over the salad and toss again.
- Taste a piece of lettuce and add more oil, vinegar, or salt if needed. Serve immediately.
- For added colour and nutrition, add 1 cup shredded carrot or torn radicchio.
STEP-BY-STEP – INSALATA MISTA!
Gather your ingredients. Here we have an assortment of different lettuce leaves from our garden.
Give your lettuce a good wash in cold water. We do it right in the salad spinner. Drain the water and spin the lettuce dry.
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