When making a green salad, you have a choice of just using leaf lettuces or making a mixed veggy and lettuce salad. This Salad is best when it is crispy fresh. This is for a single serving, but it fills a dinner plate and the fresh and organic goodness of this simple salad makes it a great appetizer for any occasion.
|Coarse salt||To Taste|
|Blanched green beans||1⁄2 Cup (8 tbs)|
|Baby radicchio/Head of lettuce leaves||1|
|Garlic||1 Clove (5 gm)|
|Parmesan cheese stick||1|
|Fresh lemon juice||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|White wine vinegar||1 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Extra virgin olive oil||2 Tablespoon|
Discard any wilted lettuce leaves.
Wash greens well, drain and chill 1/2 hour.
Dry by wrapping in towel.
Rub salad bowl with cut clove of garlic, letting tiny shreds remain in bowl.
Add greens and other vegetables, and toss lightly with dressing, using fork in each hand.
Use Parmesan stick for garnish.
To make the dressing, mix all ingredients in a bowl, with a fork.
Dressing should be added to salad just before serving.