I found this recipe a few months back on the Joy of Cooking website and it is my new favorite favorite salad (yes two favorites it’s that good!). It reminds me of summer – fresh, light, crisp, and healthy. It has a great fresh lemony garlic vinagrette dressing. I made it for our Christmas Prime Rib dinner to help lighten it up a little. I did not have pitas to toast but that was ok because we had bread (popovers) but it’s great in this salad – garlicy parmesan croutons would be excellent too.
6 to 8 servings
1 small cucumber, peeled, seeded, and cut into 1/2-inch cubes
1 teaspoon salt
1/2 head romaine lettuce, torn into bite-sized pieces
1/2 container cherry or grape tomatoes, halved
6 scallions, finely chopped
(1 small red or green bell pepper, diced)
2/3 cup chopped parsley
1/4 cup chopped cilantro
2 tablespoons finely chopped mint
Chop ingredients as indicated and place in a salad serving bowl.
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
Whisk lemon juice, crushed garlic, salt and pepper. While whisking, add olive oil slowly in a continuous stream until the dressing is emulsified. (you can also do this in blender, stand mixer or food processor).
Toss ½ of dressing in with the salad and toss well! Serve remaining dressing on side so you can add more if needed.