or “How Green was my Salad?”
I have probably mentioned my love of salads. I guess I can thank Mum and Nonna for the fact that we had a tossed green salad on the table. Just a simple oil and vinegar dressing, usually with radicchio straight from the garden. A true Italian “Insalata Mista”. . So it comes as a surprise when people compliment my simple salads. Our usual tossed salad has lettuce, tomato and cucumber, maybe some olives, and avocado if I want to make Mr L happy. A glug of olive oil, some balsamic vinegar – done. When we are eating something with a heavy tomato base, I tend to leave tomatoes out of the salad, and go for almost total green. This is also usually when I get more creative with ingredients. Some olives sliced thinly for saltiness. Or some pine nuts or toasted flaked almonds for crunch. I am blessed to have Ted who will eat anything, and the boys are not overly keen on salad, so mostly I just combine what takes my fancy that day.
This week we had Lamb meatballs, so to complement the middle eastern flavours, I decided to have this Green Salad with Pomegranate Dressing. Wendy has specifically requested that I put this one up, so here it is! Please feel free to add in or substitute what you like, but here are the basics. A couple of cups of green salad leaves (I used spinach because that was what was fresh in the fridge), a Lebanese cucumber sliced on the diagonal, a bunch of asparagus lightly steamed, some green peas. You could also add in avocado, sliced sugar snap or snow peas, or steamed green beans cut into short lengths. Just think about all those lovely shades of verdant green together – lovely! To this I added some Nigella seeds and pomegranate arils, but toasted pine nuts would have been a great addition as well (I had toasted nuts in the cous cous so I decided to leave those out) If I am having a ladies luncheon, I often serve a green salad with my Green Goddess Dressing, but as I had the pomegranate molasses out I combined some of that with brown sugar and olive oil and balsamic vinegar and it was heavenly. Let me know what green salad combos you come up with.
- 2 cups of salad greens
- 1 Lebanese cucumber, sliced thinly on the diagonal
- I bunch of asparagus, cut into lengths and steamed until just tender
- ½ -1 cup of peas, steamed until tender (frozen is fine!)
- 1 tsp nigella seeds, optional
- Pomegranate arils, optional
- 1 tbs pomegranate molasses
- 1 tbs balsamic vinegar
- 2 tbs extra virgin olive oil
- 1 tsp brown sugar
- salt and pepper
- Place all salad ingredients into a bowl.
- Mix together oil, vinegar, sugar and molasses and pour over salad just before serving.
Thinly sliced olives or toasted nuts may be substituted for the nigella seeds and pomegranate arils - work with what complements your main meal