Wednesday

crunchy classic salad


This Classic Salad recipe is simple and elegant and has flavors that will not overpower any other flavor of your meal. You can have it before or with a main dish. It's great with sandwiches as well. But the best about this salad is that it's healthy and easy to make. 



A Classic Salad is in my opinion a salad that is versatile and goes well with any type of meal. There are many classic salad versions, from toss salads to other crazy blends of veggies and lettuce. But hey, if they have crazy ingredients why not name the salad after the crazy ingredient? It's way more fun. 

Although the dressing of my Classic Salad recipe has anchovies the overall taste is very harmonious. The garlic, lemon and anchovies work magically well together. They are three powerful flavors complementing each other in a great environment, a salad dressing. Anchovies are actually used in numerous sauces and condiments like Caesar Salad, different fish sauces, Worcestershire sauce and many others; you would be surprised.

Anchovies come in small tins or jars. They have a strong flavor and are very salty due to the curing process they go through before being packaged in oil. The strong taste is actually due to the curing process.

What is curing? 
It's a process of food preservation and flavoring. 

What do I do with the rest of the anchovies, after I use only one for this salad?  
I suggest you chop them and sprinkle them over the simple and easy to make Pitta Pizza ou simply use them in a cheese sandwich with tomatoes and cucumbers slices.

One good thing about anchovies is that they are packed with Omega-3 fatty acids. Read here about the Five Omega-3 Champs.
 




Freckles Lettuce - Portland Farmer's Market
I like to make this salad with Freckles lettuce whenever I can find them at the Portland Farmer's Market, but I also make it with Iceberg and Romaine lettuce.

What You Need:
  • 8-10 ounces any crispy lettuce like Iceberg, Romaine or Freckles torn in small pieces*
  • 1/2 cup fresh chives or parsley finely chopped   

for the dressing:
  • 1 anchovy fillet drained and chopped (get anchovies packed in oil)
  • 1 small garlic clove finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 1/2 teaspoon fresh lemon juice
  • 1/4 cup olive oil (4 tablespoons)
*Note: chopping the anchovy and garlic before you mix them make it easier to blend them together.

FYI: 8-10 ounces of lettuce is usually 1 head of iceberg lettuce OR 2 heads of romaine lettuce OR 1 head of Freckles lettuce.

Serve 4 - 6 people

What To Do:


In a medium bowl use a wooden spoon to press the garlic, anchovies, salt and pepper together until they are well blended.
Add the lemon and keep pressing.
Add the olive oil and whisk well.





You can also use  a mortar and pestle.
First press the garlic, anchovies, salt and pepper together until they are well blended.







Then transfer this paste to a small container like a ramekin and add the lemon and olive oil.










Put the lettuce, chives or parsley in a serving bowl and toss to coat all the leaves well.









Bon Appétit!

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