I really don’t think one needs a recipe to make a salad. I mean, its lettuce right. . .
Well, I made the recipe anyway. This one was nice because it had its own dressing too.
The dressing was tart and herby. It was a nice vinaigrette. So, if you like a vinaigrette, you will like this.
For the salad - instead of iceberg lettuce I used a Boston bib. I find that iceberg is a little pedestrian and wanted something a little nicer.
I also could not find watercress. We usually grow it, but being winter there was nothing growing. So I used some dandelion greens I found at the local specialty market. These gave the salad a little different flavor than just standard lettuce.
The cauliflower and almonds gave the salad a nice bit of crunch.
I honestly did not see the point of rubbing the salad bowl with garlic. I don’t think it gave the salad any more garlic flavor.
The tomatoes gave the salad some brightness. They also provided a touch of acid.
The avocado gave the salad a lovely creaminess.
So, while I don’t think I need a recipe for a salad, I did like to combination presented in this recipe.
HARRIET’S TOSSED SALAD SUPERB
2 Cloves Garlic, Sliced and Peeled
2 Teaspoons Salt
1/4 Cup Lemon Juice
1/2 Teaspoon Granulated Sugar
1/2 Teaspoon Pepper
1/3 Teaspoon Celery Seed
1 Teaspoon Paprika
1 1/2 Teaspoons Dry Mustard
10 Tablespoons Salad Oil
2 Heads Iceberg Lettuce
2 Bunches Watercress
1 Cup Sliced, Toasted Almonds
1 1/2 Cups Tiny Raw Cauliflower Flowerets
1 Clove Garlic, Peeled
1 Ripe Avocado, Cut Up
2 Tomatoes, Sliced and Peeled
Mash 2 cloves garlic with salt. Add lemon juice, sugar, pepper, celery seed, paprika and mustard. Blend well. Add oil and pour into a jar. Shake well, then refrigerate. Wash lettuce and watercress, dry well and tear up. Rub salad bowl well with remaining garlic. Place in greens. Add remaining ingredients and toss well.
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