BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SALAD, SIMPLE GREEN SALAD

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The simplest salad may well be greens and salt! Even the name salad comes from the latin word for salt. Our idea of simple flavored greens as salad makes an excellent background for brunch and other light meals. Try this one with a little embellishment according to season.

Ingredients:

  • 3-5 cups greens (romaine, oak leaf, radicchio, green frisee, etc) About 1 handful per person

  • Zest of lemon (1/2- 1 whole, according to taste)
  • 1-2 tablespoons EVOO
  • 1/2 red onion, sliced thin, or use pickled onion or other vegetables
  • Salt, coriander, black pepper
  • 1-3 tablespoons reduced Balsamic vinegar, optional

Method:

Prepare greens.  Season with salt coriander and lemon zest.  Moisten leaves very lightly with EVOO. Place onto plates and arrange onions around greens and any other accompaniments according to season. Drizzle with reduced balsamic vinegar.

To reduce balsamic vinegar place vinegar in a wide surface ratio pan and simmering until about half. It should still look thin. Aged balsamic only takes a 1-2 minutes of simmering. Cool before using. It will thicken as it cools.

Suggested greens: Romaine, Leaf, and Frisee and radicchio make a very nice combination of mixed greens. Remove ribs from romaine for a lighter salad, especially at brunch.

Suggested seasonal additions: Tomato wedges in summer-fall; grapefruit sections or orange sections in winter; fresh strawberries in spring.






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