Mixed Greens Salad
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutesI love a salad with dinner. When I think of making a salad I like to use greens that are in season. I love arugula and radicchio. I love the flavor and the crunch. I love to chop up fresh, raw fennel with thinly sliced cucumber, radishes, green onions and fresh chopped herbs. I keep my salads simply dressed, just vinegar (red wine, Balsamic or champagne) and extra virgin olive oil. Sometimes I will use a citrus vinegar with the olive oil, fresh ground pepper and finishing salt. We eat our salads the way they do in Italy. We enjoy our main dish then between the main and dessert we enjoy the salad.
Ingredients
1 head radicchio, cut in half, cored and rinsed
1 tub of arugula
1 fennel bulb, stalk trimmed off, cut in half, rinsed, then chopped
6 green onions, rinsed, trimmed and just cut up to light green
1/2 English cucumber, thinly sliced
5-6 radishes, trimmed, rinsed and sliced thin
Cherry tomatoes, when in season
Salt and fresh ground pepper
Vinegar: red wine, balsamic, or champagne
Extra Virgin Olive Oil
Directions
- In a medium bowl, mix the greens with all the vegetables. Season with salt and pepper.
- Pour the vinegar first and toss.
- Slowly add the oil and toss again to make sure each leaf was gently kissed by the dressing.
- Do Not Saturate the salad.
