Bon Appétit: My Everyday Salad Staple
Woohoo! Who knew I’d ever be saying that about salad? But it’s true! With the right, fresh ingredients, you too can make salads that will rock your world (and have your tummy thanking you for it too). This is a green (or red leaf) salad that I have almost every day. The nice thing about this salad is that it’s pretty basic and if you’re feeling like switching it up, you can add a few different elements onto it and it will still taste great!
Green Salad Staple (for two):
- One head of green leaf or red leaf lettuce (choose one that is vibrant and crisp)(washed, spun to dry, torn gently with hands* into smaller pieces and into a salad bowl)
- Cherry tomatoes, a handful or two (best in season or when deeper red) (washed, sliced in half length-wise)
- Fresh chives (with scissors on hand, you’ll easily cut them directly into your salad)
- Cold-pressed olive oil
- White wine vinegar (can use apple cider vinegar, etc.)
- Salt + pepper
*Like anything, quality makes all of the difference, and, if possible, I’d say go organic or local for your produce and products.
*Why tear lettuce with hands? Not only do I find the imperfect, wild pieces of torn lettuce more beautiful, but using a knife tends to damage the leaves more (therefore oxidizing, turning brown).
First add washed and torn lettuce into your salad bowl. Then add your washed and cut cherry tomatoes. Next, with kitchen scissors (easier than cutting with a knife and board), snip a little bunch of chives over and into your salad. Add on olive oil and vinegar, then sprinkle on some salt and pepper.
ADD-ONS: Parmesan slices (my favorite), fingerling potatoes (I usually boil them and wait till cooled, slice, then add), apple slices, goat cheese, etc. The options are endless!
Voilà! I hope you enjoyed this recipe, please let me know if you have any questions or requests!