Green Salad
Insalata Verde
Insalata Verde
Place salad in a large bowl. Sprinkle with salt.
Toss the salad.
Add vinegar or lemon juice. Add extra-virgin olive oil.
Mix thoroughly. Taste and adjust the ingredients if necessary.
Do not prepare the salad ahead of time, but just before serving. The acidity of the vinegar (or lemon) would spoil the leaves, and after a few minutes, the salad would be ruined.
Toss the salad.
Add vinegar or lemon juice. Add extra-
Mix thoroughly. Taste and adjust the ingredients if necessary.
Do not prepare the salad ahead of time, but just before serving. The acidity of the vinegar (or lemon) would spoil the leaves, and after a few minutes, the salad would be ruined.
3/4 lb (300 g) green salads of different types, such as :
butter lettuce
belgian endive
radicchio
red leaf lettuce, etc.
salt to taste
4-
1 teaspoon white wine vinegar, or 1 tablespoon lemon juice