The basic green salad is green vegetables, drizzled with oil and a little lemon juice or vinegar and sprinkled with some salt and pepper. The greens may vary considerably, as may the dressing. But there are plenty of other directions in which you can make green salad, the recipe of green salad is mentioned below.
Greens with Fruit, Cheese, and Nuts
The now-classic combination of pears, Gorgonzola, and walnuts can be easily varied; see the list that follows. Generally, people prefer the strong flavor of blues and other aged cheeses like Parmesan, but feta and goat cheese are also good choices. When it comes to the nuts, the differences are subtle, so go with your favorites. Of course a crumble of bacon on top never hurts.
Ingredients:
About 1 pound fresh fruit or 1 cup dried fruit
1 tablespoon freshly squeezed lemon juice
1/4 pound Gorgonzola or other blue cheese
3/4 cup shelled walnuts or any other nut
6 cups mixed greens, like mesclun, torn into bite-sized pieces
About 1/2 cup Vinaigrette
Instructions:
Peel the fresh fruit if necessary and remove any seeds or pits. If large, cut them into 1/2 -inch chunks or thinly slice. Toss the fruit with the lemon juice. If you’re using dried fruit, toss it with the vinaigrette. In either case, cover and refrigerate until needed, up to 2 hours.
Crumble the cheese into small bits; cover and refrigerate until needed. Put the nuts in a dry skillet over
medium heat and toast, shaking the pan frequently until they are aromatic and beginning to darken in color, 3 to 5 minutes.
When you are ready to serve, toss the fruit, cheese, and greens together with as much of the dressing as you like. Chop the nuts coarsely, sprinkle them over all, and serve.
Five Good Fruit, Cheese, and Nut Combinations:
1. Grapes, Parmesan, pine nuts
2. Fresh or dried apples, blue cheese, walnuts
3. Fresh or dried figs or apricots, goat cheese, pecans
4. Oranges or dried cherries, manchego, almonds
5. Melon (cantaloupe, honeydew, or watermelon), feta, hazelnuts
Caesar Salad:
Ingredients:
1 clove garlic, halved
2 eggs or 1/2 cup pasteurized egg product
2 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
2 tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
Salt and freshly ground black pepper
1 large head romaine lettuce, torn into pieces
Garlic or other Croutons
1/2 to 1 cup freshly grated Parmesan cheese
Instructions:
Rub the inside of the salad vessel with the garlic clove; discard it. Bring a small pot of water to a boil. Make a tiny hole in the wide end of each of the eggs with a pin or by using a needle and boil them for 65 to 95 seconds; they will just begin to firm up.
Break them into the salad bowl, being sure to scoop out the white that clings to the shell. Beat the eggs by using a fork, slowly putting the lemon juice and then the olive oil, beating all the while.
Stir in the anchovies and the Worcestershire. Add salt if needed and plenty of pepper. Toss well with the lettuce; now add croutons and Parmesan, then toss again. Serve immediately.
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