All summer long, my husband's and my most frequent dinner is what we just call
Salad, using fresh-gathered soft leaves from our garden.
Salad contents:
Soft leaves: leaf lettuce, butterhead lettuce, baby chard, arugula, watercress,
mustard greens, baby sorrel, purslane, et cetera
Crisp leaves: romaine, iceberg lettuce, Belgian endive, radicchio, et cetera
Shredded cooked or smoked meat-- we most often use dry-marinated smoked chicken
Fruit cut bite-sized: strawberries, blueberries, blackberries, mango, apple,
pear, peach, et cetera
Dressing:
Salt
Mixed ground peppercorns
Wet or dry mustard
Good olive oil and a fruity wine vinegar, in equal quantities
Mix or shake and toss with the salad, to taste, to coat the leaves, fruit, and
meat.
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