Big Ass Salad

Big Ass Salad

The most frequent thing I make for dinner when the weather is warmer is what I like to call a ‘big-ass salad’ – a name I stole from Leo Babauta of Zen Habits fame. I love having something light and quick up my sleeve. There are literally thousands of variations of this salad so it’s something you won’t get bored with either.

per person

1/2 tablespoon acid
1-2 handfuls salad leaves, washed and dried
large handful main ingredient
small handful highlight ingredient

1. Combine acid and 1 tablespoon extra virgin olive oil in a medium bowl. Season.

2. Toss leaves gently in the dressing using clean hands.

3. Top salad with your main and highlight ingredients.

variations

acid – Sherry vinegar, rice wine vinegar, lemon juice, lime juice, red/white wine vinegar, champagne vinegar, balsamic.

leaves – pretty much anything you like. Watercress, baby spinach, all lettuce, rocket (arugula), basil, parsley, mint, lovage, baby kale, baby cavolo nero, brussels sprouts leaves.

main ingredient – avocado, smoked chicken, tuna, salmon, cottage cheese, ricotta, sardines, smoked salmon, proscuitto, cooked bacon, boiled eggs, parmesan, goats cheese.

highlight ingredient – roast almonds, brazil nuts, pinenuts, diced red onion, halved cherry tomatoes, finely sliced ripe grapes, shaved pear, other nuts, seeds.

leftover potential?

Not the greatest. Will go a little soggy in the fridge, although I do know people who like their salad after it has been ‘marinated’ for a while. Go figure.

problem solving guide

dressing not sticking to the leaves – Usually this is a sign the leaves weren’t completely dry after they were washed. Next time spin dry in a salad spinner or pat really well with paper towel.

too oily – You’ve got too much dressing. Toss in some more leaves if you have them or transfer to a clean bowl and toss again so some of the excess dressing comes off onto the sides of the bowl.

too dry – Not enough dressing for the amount of leaves. Mix up a little more dressing and add to the leaves a little at a time. Keep the remainder of the dressing in the fridge.

serving suggestions

Pretty much works with anything savoury.

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