Team building, cooking events, catering, parties, and classes in the San Francisco Bay Area

Tossed Salad, Italian Style

Yield: 4 servings

  • 1 large head lettuce of choice
  • garnish of choice (here are some examples I like, how many more can you think of?):
    • tomatoes, sliced or cherry tomatoes, some olives of choice, shaved Parmesan cheese
    • ripe figs, cut in sixths, crumbled blue cheese, toasted pecans
    • crumbled goat cheese, slivered Asian pear, bits of smoked trout
    • Chilled cooked asparagus, thinly sliced cucumbers, julienned jicama, grated sharp cheddar
  • Extra-virgin olive oil, around 2 tablespoons
  • Vinegar of choice, to taste
  • Freshly ground pepper

Wash, dry and cut or tear lettuce. Place in salad bowl, along with optional garnishes. Drizzle with olive oil, using just a little bit, then toss. Add a little more, if needed. The lettuce should have a light shine from the oil, but not look greasy. Sprinkle over a little vinegar, toss and taste. Add a little more, if you need to, to get the right proportion. Go slowly, so you don’t end up with a sour salad. Grind pepper over, serve.