Green salad by Ottolenghi
Everyone needs a few great green salads that are fresh, flavorful and not so complex that they compete with the main course. Here is one Yotam Ottolenghi shares in his cookbook Plenty.
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Cooking tools:
- Salad spinner
- Serving bowl
- Serving platter
- Zip-top bag
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Paper towel
- Oven
Ingredients
- 2 cloves garlic, crushed with the back of a knife and minced
- 3 T fresh squeezed lemon juice
- 4 T olive oil
- Salt, preferably Maldon
- Pepper
- 1 head butter lettuce, cleaned, dried and torn
- 1 head curly lettuce, cleaned, dried and torn
- 1 head radicchio, cleaned, dried and torn
- 4 green onions, sliced
- 10 radishes, thinly sliced
- 12 oven-roasted tomatoes (see oven roasted tomato recipes)
- 2 T capers
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