Perfect Salad

Name: Perfect Salad
Ingredients: Any additions (edible flowers, microgreens, picked herbs); ½ cup (35 g) garlic bread crumbs; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Any additions (edible flowers, microgreens, picked herbs); Any additions (edible flowers, microgreens, picked herbs); 1 bag salad (4 oz | 115 g) greens or 1 head (12 oz | 340 g) lettuce (preferably a mix); 1 bag salad (4 oz | 115 g) greens or 1 head (12 oz | 340 g) lettuce (preferably a mix); ¼ cup (60 ml) favorite strong vinegar (sherry, apple cider, red wine—just not balsamic); ¼ cup (60 ml) favorite strong vinegar (sherry, apple cider, red wine—just not balsamic); 1 bag salad (4 oz | 115 g) greens or 1 head (12 oz | 340 g) lettuce (preferably a mix); 1 bag (4 oz | 115 g) arugula; ¼ cup (60 ml) favorite strong vinegar (sherry, apple cider, red wine—just not balsamic); ¼ cup (60 ml) olive oil; ¼ cup (60 ml) favorite strong vinegar (sherry, apple cider, red wine—just not balsamic); ¼ cup (60 ml) favorite strong vinegar (sherry, apple cider, red wine—just not balsamic)

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Feel free to reduce the amount of salad if you aren’t feeding an army. I prefer to serve salads on a large platter rather than a deep bowl, ensuring that the herbs, flowers, and bread crumbs are evenly distributed both throughout the salad and among your guests.

Ingredients

1 bag salad (4 oz | 115 g) greens

Vegan

Method

Wash and dry all the greens. If using heads, give a rough chopping to the leaves to make them manageable but leaving them large.

Combine the vinegar, olive oil, and salt in a mason jar and shake to mix.

In a large bowl, combine the greens and dress lightly with the vinaigrette and several good grinds of black pepper. Taste and adjust the seasoning and amount