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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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What do you do with bits and pieces of fruits and cheese in your fridge drawers? You make great salads of course ! I love creating meals from scratch using whatever is on hand and blending different textures and flavors; I rarely measure anything except when baking because then kitchen math is necessary for successful results :-) I like bosc pears best, but any firm juicy pear will be fine; do not use iceberg lettuce: it is tasteless and watery. Butter lettuce, oak leaf and frisee are a nice mix, as are romaine and endive. Ingredients:
1 butter lettuce, leaves torn by hand |
4 leaves red leaf lettuce, torn by hand |
4 leaves romaine lettuce, torn by hand |
1 granny smith apple, seeded & diced |
1 1/2 cups white seedless grapes, halved |
1 bosc pear, seeded & diced |
2 carrots, grated |
3 celery ribs, sliced |
1/4 cup pecorino cheese, grated |
4 tablespoons raspberry vinegar or 4 tablespoons balsamic vinegar |
8 tablespoons olive oil |
salt & pepper |
Directions:
1. wash lettuces in fresh cold running water and dry; tear leaves into a serving bowl.
2. wash apple & pear, seed & dice, add to bowl with lettuces.
3. gently toss salad.
4. wash celery, slice & add to bowl.
5. wash carrot & grate or julienne, add to bowl.
6. gently toss salad.
7. wash grapes, halve & add to bowl.
8. grate pecorino over bowl.
9. gently toss salad - by doing this you mix ingredients little at a time and don't shock them all at once.
10. make dressing in a separate bowl or squeeze bottle and add half, see how much it covers the salad and then add the rest if you wish.
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