Oil and Vinegar Italian Green Salad
Italian Green Salad
Crisp fresh picked spring greens flavored with fresh or dried herbs, drizzled with olive oil, balsamic vinegar, add a pinch of sea salt, freshly ground black peppercorns, and a gentle hint of minced garlic is what an Italian green salad is made of. Sometimes for a saltier taste a small portion of anchovies can be blended into the salad dressing, of course the salt would be omitted.
Fresh herbs such as basil, tarragon, oregano, Italian parsley and many others can be used more generously than dried herbs because of the milder flavor. These are best when they are chopped finely or minced through a food processor. By dicing or mincing the herbs, the distinctive flavors of each spice permeate the entire salad. It is important to use a fine quality extra-virgin olive oil, as your salad will only be as good as the ingredients used. Extra flavor can be added with fresh grated Parmesan cheese. Parmesan cheese is noted for its salty flavor but blends well with the other flavors in the salad.
An Italian green salad is another alternative to the antipasto course. It is up to you to serve before or during the meal.
Italian style chef salad
Serves four to six persons
2 large cloves of garlic, peeled
one half teaspoon onion salt
one tablespoon red wine vinegar
four tablespoons extra-virgin olive oil
half teaspoon freshly ground black peppercorns
half teaspoon dry mustard
one quarter pound salami thinly sliced and julienned
one quarter pound provolone cheese, thinly sliced and julienned
1 cup chickory, torn into bite-size pieces
1 cup escarole, torn in bite-size pieces (this is a variety of endive having leaves with irregular frilled edges)
1 cup fennel, thinly sliced
1 cup Belgian endive, cut into 1 inch pieces
1 cup watercress
one tablespoon salted capers
one quarter cup chopped black olives
two tablespoons grated Parmesan cheese
Use a large wooden bowl and rub the inside of the bowl with the garlic cloves pressing the flavor of the garlic onto the walls of the bowl, discard the pressed cloves. Dissolve onion salt early in vinegar in the salad bowl. Slowly drizzle extra-virgin olive oil, pepper and mustard, and stir well. Add the sliced salami, cheese, greens and remaining ingredients. Toss lightly. Add more vinegar wore extra-virgin olive oil to your taste. Serve on chilled salad plates. Oil and Vinegar Italian salad, Italian green salad
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