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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Mark Bittman Ingredients:
2 celery ribs, chopped |
2 carrots, chopped |
1 red onion, minced (small to medium) |
1 cucumber, peeled if waxed, seeded, and chopped |
1 red bell peppers or 1 yellow bell pepper, chopped |
4 cups chopped romaine lettuce |
salt |
fresh ground black pepper |
1/2 cup extra virgin olive oil |
3 tablespoons good wine vinegar |
salt |
fresh ground black pepper |
1 garlic clove, sliced |
Directions:
1. Make the vinaigrette: combine the olive oil, vinegar, salt, and pepper in a blender; turn the machine on; a creamy emulsion will form within 30 seconds; taste and add more vinegar a teaspoon at a time until the balance tastes right to you.
2. Add in the garlic clove and turn the machine on and off a few times until the garlic is minced within the dressing; taste again and adjust seasoning.
3. Make the salad: combine the vegetables and the lettuce in a bowl; sprinkle lightly with salt and pepper; toss.
4. Drizzle with 1/2 cup vinaigrette; toss again, taste and adjust seasoning; serve immediately.
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