3 tbsp red-wine vinegar
½ tsp dried oregano
½ tsp ground pepper
1 head soft lettuce
1 pint cherry tomatoes
½ English cucumber, halved and sliced
1/2 c hearts of palm
¾ c diced fresh mozzarella
½ c marinated artichoke hearts
½ c sliced pepperoncini
½ c halved and sliced radishes
½ c sliced salami
¼ c sliced olives
Whisk oil, vinegar, oregano and pepper in a small bowl.
Add remaining ingredeients to a large bowl. Drizzle with dressing Toss to coat.
6 radishes, trimmed, thinly sliced
2 large carrots, peeled, julienned
1/2 English hothouse cucumber, thinly sliced
2 TBSP sugar
1 TBSp salt
1 1/4 c unseasoned rice vinegar, divided
2 toasted nori sheets
1/4 c vegetable oil
2 TBSP soy sauce
1 TBSP rice vinegar
6 c lettuce
Place radishes, carrots, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 c vinegar, and 2 c water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.
Salads are highly underrated. With a few key ingredients you can whip up something amazing. I keep lots of different oils and vinegars on hand, if you don’t have the fancy stuff you can use olive oil and balsamic vinegar.
1 head of butter or red leaf lettuce or spinach
1 TBSP Walnut Oil
3 TBSP strawberry balsamic vinegar
1/4 c chopped toasted walnuts
1/4 c crumbled goat cheese
1/4 c sliced strawberries
In a small jar combine oil, vinegar, salt & pepper. Shake vigorously to combine.
In a salad bowl, tear lettuce and drizzle with 1/4 the salad dressing, toss. Add more dressing if needed. Sprinkle with nuts, cheese and strawberries.