Green salad by Ottolenghi
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.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 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
- 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.
- 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.