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Susan’s Salad
I don't think much about my salad but I guess it is somewhat
unusual. I add lots of fresh herbs in season (or even buy them in the
winter). It makes a big difference. If you only want to use one
type of lettuce, use romaine. It is better tasting than iceberg and
crispier than the red or green curly lettuces. If you want to
incorporate some red curly lettuce or any other kind of lettuce, that's OK,
but keep romaine as the basis of this salad to ensure crispiness and
flavor. I make this salad whenever my family gets together because my
sister looks forward to it so much. |
INGREDIENTS
- 1/2 head romaine lettuce
- 1/2 head iceberg or other favorite
- 1/2 red onion sliced
(or I use Vidalia in season)
- 1/2 (large chunk) of Feta cheese crumbled
- 1 cucumber peeled and sliced
- 2 scallions - chopped
- 1 cup of small black pitted olives
(if I have them)
- tomatoes - I use grape or plum tomatoes in winter; garden tomatoes in season
- 1 carrot - peels
- fresh herbs chopped -
basil, parsley, chives, rosemary, ++??
- olive oil & red wine vinegar or same mixed with envelope of Good Seasons Italian
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The key to this salad is the fresh herbs, the feta, and the layering. Build the salad
like you would build any casserole, adding some of each item to each layer except the
tomatoes, olives, and carrot which go on top with an extra portion of feta. This means you
don’t have to toss the salad and everyone gets some of all the flavors. The carrot is
mostly decorative. I use a potato peeler and make "peels" or strips for the top
of the dish. I serve the dressing on the side. If you are a confidant
salad maker and you expect that all of the salad will be eaten at that sitting,
you can pour the olive oil and red wine vinegar over the top right before
serving. I usually serve the dressing on the side. This way the
leftover salad stays fresh for another day instead of getting soggy!
Serves 4 - 6
Note: It is worth asking for feta at you local supermarket or grocer. It is a mild,
somewhat salty Greek cheese that crumbles and permeates this dish. I don’t know of a
substitute. It is easily found in New Jersey so I hope that holds true elsewhere.
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