Restraint: one of the hardest things when cooking. How to exercise it and still have a dish that feels complete? It’s very easy to add on to this salad: croutons, cheese, grilled chicken, shrimp, tomatoes…The list goes on forever. You can any of these to this dish and have a great salad. What I love is just all of the lemon with the olive oil and the greens. The honey pops in and out of the picture, offering some sweetness. WASH and DRY your greens thoroughly – 98 percent of a great salad is just that.
1 large lemon
3 tablespoons extra-virgin olive oil
1 cup arugula leaves
1 cup Red oak lettuce
1 cup Bibb/Boston lettuce, Little Gem or Romaine
1 tablespoon honey
Yield: 3-4 servings
Cut the lemon: On a flat surface, Slice the lemon into thin rounds. Remove and discard all pits. Pick up the slices and squeeze the juice into a large bowl. Then, finely slice and chop up all of the juiced lemon slices and add them to the bowl with the juice.
Make the salad: Whisk the olive oil into the bowl with the lemon juice. Drizzle the honey on the sides of the bowl. Do not mix in. Mix in the greens with a pinch of salt tossing to coat with the lemon and catching some of the honey.
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For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….
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