Everything But The Kitchen Sink Salad

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Serves

6

Introduction

Here is a recipe for the person who likes salad with lots of “stuff” in it. Pick and choose among our long list of possibilities. Be sure to read Tips on Making Green Salads for a full explanation of preparing salad greens and a discussion of making salad dressing.

Ingredients

	8	cups lightly packed salad greens, cleaned and dried. Choose any, all, or a combination of the following: leaf lettuce, red leaf lettuce, romaine, escarole, spinach, endive, butter lettuce, limestone lettuce, arugula, lamb’s lettuce, or any other edible green.
	1 to 2	cup of a mixture of any or all, of the following: sliced scallions, grated carrot, sprouts, tomato wedges, sliced mushrooms, sliced black olives, thinly sliced red onion, shredded red cabbage, diced celery, sliced cucumber, sliced radishes, marinate

Dressing

	2	Tbsp. red or white wine vinegar
	½	cup extra-virgin olive oil
	1	tsp. Dijon-style mustard
	½	tsp. granulated sugar
	¼	tsp. salt
	~	Freshly ground black pepper, to taste
	1½	Tbsp. minced fresh parsley

Steps

1. In a large bowl (the bigger the better, since you have to toss the lettuce in here) mix vinegar, olive oil, mustard, sugar, salt, and pepper. Stir well to combine. Add minced parsley. Mix well and adjust seasonings to taste.
2. About 20 minutes before serving add the 1 to 2 cups of mixed vegetables, etc. (except croutons and sunflower seeds) to the dressing. Toss well and let marinate. When ready to serve, tear the lettuce into bite-size pieces and add to the bowl. Add croutons and/or sunflower seeds, if using. Toss to combine. Divide among salad plates and serve immediately.

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