Cook with fresh ingredients and pure Greek virgin olive oil

Green salad       

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 4-6 servings  

 Choice of mild greens, such as

1 small Boston lettuce

1 Bib lettuce

½ Romaine 

½ radicchio

2 Belgian endives

1 bunch watercress

1 small red onion, sliced

1 small bunch spinach

Tip: Prepare your salad dressing a day before

In a small glass jar combine

1 tablespoon wine vinegar, or more for tangy taste

1 garlic clove crushed and minced

2 tablespoons extra virgin olive oil, or more 

½ teaspoon sea salt

¼ teaspoon oregano

¼ teaspoon rosemary

½ teaspoon sea salt and fresh ground pepper

½ teaspoon Dijon mustard

½ teaspoon sugar (optional)

Stem and rinse greens carefully, but never under running water, because the force of the water will damage leaves.

Fill large bowl with cold water add greens and gently move them around the bowl.

Remove them out of the bowl, discard the first water, rinse bowl and repeat the same, until there are not any sand or grit in the bottom of the bowl.

Spin the greens to dry in a lettuce spinner and make sure greens are very dry, because moisture will dilute dressing and salad will be watery.

Pour dressing and toss salad at the last minute, other ways salad will wilt as soon as it comes in contact with acids such as vinegar, lemon and salt.

Before serving salad pour dressing over, toss and serve immediately

  Salad dressing