You’re late home & you’ll need some easy dinner – fresh, full of vitamins… what about a mixed leaf salad w/ fresh baguette?
Today we talk about a very quick & dirty way to prepare a mixed leaf salad (which works fine on any weeknight, however, also works brilliant for any brunch, get-together, BBQ night… w/ more than 2 people).
Mixed salad? Of course you can also start w/ some head of lettuce i. e. only 1 type of salad leaves.
Today our basis is a mix of salad leaves for 2 persons. Especially we’ve got this time:
- spinach (main ingredient)
- red chard
- rocket (aka arugula).
Only salad leaves is somewhat dreary – so we need something to add structure:
- spring oinions
- basil leaves.
In most cases the salad mix is ready-to-eat, but don’t hesitate to wash the leaves once again. W/ help of a salad spinner the leaves are dry rather soon (eh… almost dry!).
For the record:
I strongly recommend to invest in a good quality salad spinner!
All the rest is chopped, finely chopped.
…and then there is the cheese:
- Parmesan shavings (made of Parmigiano Reggiano).
If you like you can buy a piece of Parmesan & grate the Parmesan by yourself (a peeler works best – careful: you don’t need powder-like parmesan!) or you’ll buy ready-to-use Parmesan shavings at you trusted food store.
Let’s mix everything together now!
Next step: the dressing!
We do it easy:
- olive oil
- balsamic vinegar
- sweet mustard
- salt & pepper.
We don’t fiddle away: we just put everything in a bottle (or something similar!) with a working sealing cap (very important!) & shake it, shake it vigorously!
Believe me: that’s the fast track to a creamy dressing!
Pour the dressing over the salad & serve immediately!
(Make sure the dressing is well distributed before transferring heaps of salat onto plates!)
Let’s have another look at the result!
(This time w/ dressing all over the salad leaves…)
Was this a little too quick & too dirty for some of you?
Ready-to-eat salad leaves:
If contamination bothers you wash the leaves thoroughly & make sure you’ll prepare a decent dressing w/ oil & vinegar (aka vinaigrette). According to various sources (based on the Internet) both measures will assure that bacteria will quit.
You may chop whatever you like: tomatoes, cucumber, radishes, mushrooms, spring onions, chives, red onions, fennel, courgette…
Take care not to overact: 3-4 different additions are just fine!
Fresh Mediterranean herbs:
Add whatever you like & may be harvested from your herb pots on the window sill!
The recipe represents one (!) way to do a mixed leave salad, but there are lots more. Be creative & put together whatever is waiting in your fridge & your pantry! It shall be a quick meal w/o too much sophistication.
The bizwoman w/ 2 many office h thinks
This is quick & dirty! I like it.
It’s ok that I cannot store lots of salad in my fridge, but twice a week it’s a fine dinner.
(Especially the idea of shaking the dressing saves time!)