Insalata Verde

This is the way Italians enjoy their salad: Tossing the greens in good quality, fruity extra virgin olive oil, some lemon juice, and just salt to season, right at the table.  You may replace the lemon with some balsamico or wine vinegar for a more acidic taste, but take note that nothing to sweeten the dressing is ever added. This is where the quality of the virgin olive oil is of utmost importance.

Serves 6 to 8  Prep Time 5 minutes

800 grams mixed greens like oakleaf, romaine, rucola, lola rossa, watercress
3 tablespoons lemon juice or balsamico or white wine vinegar
coarse salt to taste
6 tablespoons very good quality extra-virgin olive oil
black pepper, freshly ground

1  Dissolve the coarse salt in the acid-lemon juice or vinegar, and stir.

2  Add extra virgin olive oil  and stir quickly, then add the dressing to the greens in a salad bowl. Toss gently till dressing is spread evenly

3  Season with freshly ground black pepper and serve.

Photography by David Hanson │ Styling by Cleone Baradas & Becky Kho │ Floral Arrangements by Fiori di M ( 726-0733 or 726-7627)