House Salad

© Katherine Stetson

It’s a shame that the produce aisle features 20 running feet of bagged ‘ready-salads’ and only a few feet of organic heads of lettuce, but at least they are available, and I’m grateful for that in winter.

Invest in a salad spinner if you don’t already have one, it’s an essential tool.  Plunge lettuce leaves into a large bowl of very cold water for several minutes.  Spin dry and layer leaves between tea towels and/or paper towels, roll up snugly, put in a plastic bag and refrigerate until ready to serve.

Gently tear leaves into a large salad bowl and add chopped fresh herbs when available and grated Parmesan cheese, as desired.  Drizzle salad with House Vinaigrette and toss gently.  Serve immediately on chilled plates.

Copyright © Katherine Stetson, all rights reserved.