Mixed green salad

Mixed green salad

Insalata verde

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

Something as simple as a green salad should be an easy affair, but it is not always. Something fresh, crisp and green eaten before a meal prepares the stomach juices to be active, especially if you use good white wine vinegar or lemon juice. The composition of the mixture or leaves is up to you. I usually make the dressing straight on to the salad, and start with the oil first, not with the vinegar and salt, which tend to make the leaves limp. Sometimes a little touch of sugar makes the leaves a little more pleasant, particularly the slightly bitter ones. But you can, of course, make the dressing separately, and mix it well before putting it on the salad.

As a starter eat this salad with grissini or bread, and I would not drink wine with it, as the wine does not like the salad’s acidity.

Ingredients

Quantity Ingredient
400g green leafy, very fresh salad leaves

Vinaigrette

Quantity Ingredient
50ml extra virgin olive oil
2 tablespoons white wine vinegar
or 1/2 lemon, juiced
1/2 teaspoon caster sugar
salt
freshly ground black pepper

Method

  1. Wash all the leaves, and drain them well. To keep them very fresh if not using straight away, put them into a closed plastic bag and keep in the refrigerator until required.
  2. Put the leaves into a large salad bowl.
  3. Mix the olive oil, vinegar, salt, pepper and sugar together in a small bowl or jar. Pour on to the salad and mix well (I do it with my hands). Serve straight away.
Tags:
Carluccio
vegetables
vegetarian
Italian
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