Fig balsamic vinegar brings additional sweetness to this salad and the dried garlic or onion flakes a bit of pep and a little crunch.
In two words:“She stumbles over words but sings with a cuddly voice”.
Image by Pezibear from Pixabay -- Image by Couleur from Pixabay
To Start...
difficulty – easy
preparation– 5’
cooking - no cooking required
serves - 2
To Sum-up...
Ingredients
Choose your salad:
Mesclun
- 4-5 big pinches
Arugula
- 4-5 big pinches
Sucrine Lettuce
- 2 small sucrine lettuces or a big one
Lettuce
- 1/3 of a medium size lettuce
Oak leaf salad (red or green)
- 1/3 of a medium size
Seasoning
- 2 teaspoons of olive oil
- 3 teaspoons of dried onion or dried garlic flakes or ail semoule
- 4 teaspoons of fig balsamic vinegar (or nature)
- 1-2 pinches of fleur de sel or coarse salt
- 1-2 turn mills of Kampot black pepper
Steps
- Pick your salad
- Separate out the leaves (if necessary), wash and dry the salad
- Cut leaves in smaller pieces (if they are big) with your hands for lettuces and oak leaf salad
- Add them into a bowl
- Pour the olive oil all over its surface
- Pour the vinegar all over its surface as well
- Sprinkle dried onion or dried garlic flakes
- Add salt and pepper and stir one last time
Tip
This salad can be a very tasty side dish to eat grilled meat or fish, omelets, or quiches.
You can also use it as a light starter or a light main course with a bit of bread and cheese et/or a bit of ham.
o-o C'est si bon ! o-o
