Giving your salad some extra bite
Salad dressings can liven up any leaf and provide a variety of tastes for the most ordinary head of lettuce. Easy to make, a simple blend of four parts olive oil to one part lemon juice (or vinegar) is hard to beat, with a touch of garlic, salt, pepper and mustard depending on how delicate the leaves or vegetables are. Chopped basil, mint and/or parsley ring the seasonal changes.
The simpler the better for soft lettuce leaves, and don’t drown them in the dressing. A gentle anointing is all they need. When leaves are tough, such as chicory or spinach, warm the dressing and pour it over immediately to soften them. (See my blog rozcrowley.com for more ideas.)
