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Green salad by Ottolenghi

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SKILL LEVEL :
Easy and quick

A great green salad

Everyone needs a few great green salad recipes that are fresh, flavorful and not so complex that they compete with the main course. Here is one Yotam Ottolenghi shares in his cookbook Plenty. This recipe provides the perfect opportunity to use oven slow-roasted or quick-roasted tomatoes. I estimate only 20 minutes to make this salad, but it assumes you have already roasted your tomatoes in advance.

Mostly Ottolenghi

This recipe is pretty close to Ottolenghi's. I go lighter on the oven-roasted tomatoes, as good as they are, I don't like them to outshine the lettuce. Likewise, I cut the amount of radishes in half.

Prepare your lettuce in advance

Put all your lettuce leaves in a sink full of water.  Swish them around gently and spin them in a salad spinner.  Gently pack them into gallon ziplock bags with a piece of paper towel to pick up excess moisture. This can be done in the morning or a couple days in advance.

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Vinaigrette

I make a little extra dressing, as it can always be used the next day.  I suggest tossing the lettuce with half of your dressing, taste it, and then decide whether or not to add more.  You don't want the dressing to overshadow the fresh ingredients.  See my post on how to make a great vinaigrette.

Green salad by Ottolenghi

Prep

Total

Yield 6 servings

Everyone needs a few great green salads that are fresh, flavorful and not so complex that they compete with the main course. Here is one Yotam Ottolenghi shares in his cookbook Plenty.

Ingredients

  • 2 cloves garlic, crushed with the back of a knife and minced
  • 3 T fresh squeezed lemon juice
  • 4 T olive oil
  • Salt, preferably Maldon
  • Pepper
  • 1 head butter lettuce, cleaned, dried and torn
  • 1 head curly lettuce, cleaned, dried and torn
  • 1 head radicchio, cleaned, dried and torn
  • 4 green onions, sliced
  • 10 radishes, thinly sliced
  • 12 oven-roasted tomatoes (see oven roasted tomato recipes)
  • 2 T capers

Instructions

  1. For the dressing, put the garlic and lemon juice in a small bowl. Whisk in the olive oil to make an emulsion. Season with salt and pepper. Set aside.
  2. Combine the remaining ingredients in a salad bowl or serving platter. Toss with half the dressing. The goal is to gently coat each leaf in dressing by using the least amount of dressing possible. Taste and add more dressing if needed.

 

THIS SERVES WELL WITH

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