Assorted Green Salad Served With Parsley Dressing
Jul. 16, 2011 8:56 pm
Updated: Jul. 18, 2011 9:22 pm
Wash your lettuce carefully and thoroughly , break
/ tear into chunks. Watch out for dead bugs hanging out inside the lettuce !Rinse
well a couple of times and then put the leaves in iced salted water .tyle="background-color:rgb(147,196,125)"> The ice will retain
the crispiness , the salt kills all germs.Strain
and give a final rinse with iced water when ready to use .
Parsley lemon Dressing
Juice of 2 lemons
3 tablespoons olive oil
5 tablespoons finely chopped Italian parsley
1-2 Cloves Garlic ( Optional )
Sea salt and black pepper
Whisk the dressing ingredients in a blender , and bottle . This dressing will keep for a long time .
Fresh asparagus can be eaten without peeling . Peeling
is usually recommended for thick asparagus, since it has a tougher woody stem. Chop off the bottom end where the stem is white and tough - about 1.2 inch off the bottom .
Peeling away the tougher skin near the bottom of the
spears will help them cooking more evenly. To peel asparagus use a standard vegetable peeler and peel from the base upwards , just short of the tender spears - about 2 inches short of the top .
plate the lettuce / salad leaves on the platter , drizzle some dressing . In a bowl place the vegetables , stir in the dressing and serve on the bed of lettuce / salad leaves !
color add some tomatoes , some olives - if you have capers sprinkle them for that surprise bites . Chunks of cheese , Feta ... bread croutons , use your imagination and whatever is handy ,- it's your salad so have fun with it !