Some days you want a gourmet salad without leaving home and you can have one quite easily. In the fall the when the weather is cool, Aaron and I enjoy eating on the patio. A wonderful salad like this one is perfect, it gracefully combines a variety of flavors, is satisfying, yet doesn’t cause you to nap away a beautiful autumn afternoon.
- Green leaf lettuce
- Heirloom tomato, thinly sliced
- Almonds, slivered
- Drunken Goat Cheese, thinly sliced
- Yellow bell peppers, chopped
- 2 tablespoons white vinegar
- 1.5 tablespoons local honey
- 1/4 cup grape seed oil
About lettuce: If you can find organic I recommend it highly, chose a head that has vibrant green leaves that are firm and crisp, check for spots brown at the base of the leaves and broken ribs. Lettuce should have a nice fresh scent. I bring home the least amount of plastic that I can, so I usually purchase whole heads of lettuce not in cellophane. I have found I can examine these heads more easily, they are usually fresher, and I pay only for lettuce, not packaging.
Wash and dry the lettuce. A salad spinner works wonderfully to dry lettuce. Rinse the tomato, blackberries, and bell pepper, set aside. Thinly slice the tomato. Remove the ribs and seeds from the bell pepper, chop. Using a cheese slicer, thinly slice the cheese then cut into bite size pieces. Using a large knife, sliver the almonds, cutting lengthwise, or use commercially slivered almonds.
For each salad: 3 to 4 torn lettuce leaves, top with 2 to 3 tomato slices, 10 blackberries, 2 teaspoons almonds, top with cheese. Set aside.
Combine 2 tablespoons of white vinegar with 1.5 tablespoons of local honey. Whisk until well combined. Continuing to whisk, drizzle in the grape seed oil.
Drizzle over salad.
Copyright ElleVeg 2013