Page: 72
Date Cooked: February 14, 2011
This is the fourth Jonathan Waxman salad I have delved into. The previous salad recipes (Warm Squid Salad, Three Tomato Salad, Version 1, Warm Dandelion, Bacon, and Potato Salad) provided inspiration for my day to day cooking may that be a new found appreciation for the kumato, basic vinaigrettes, or even a new green such as dandelion. This recipe was the quintessential basic salad and I wasn't particularly inspired.
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| Arugula, Boston lettuce, baby frisee, black pepper, balsamic vinegar, and olive oil |
The recipe called for a variety of greens - from which I chose arugula, Boston lettuce, and baby frisee. The lettuce is washed and dried and placed in a bowl. Black pepper is added along with a touch of salt and the lettuce is tossed.
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| Washed and dried lettuce in bowl |
Next, a small amount of balsamic vinegar is added to the greens and then tossed. Then the olive oil is tossed with the greens. You've added enough olive oil once the "salad glistens." And well....That is the end of the recipe.
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| Garden Salad |
The salad tasted fine. But it wasn't anything exceptional by any means. Apparently, according to Jonathan Waxman, the key is to "always add the vinegar first." Why this is the case - I have no clue. I tried to find something about it, but came out of the search with no consensus. I want to assume it has something to do with the chemistry of oil and vinegar. Overall, the greens were good and the salad was just simple.
Enjoy!
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