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High Acid Deep Green Salad

The recipe is for a high acid, deep green salad that serves 4 as a side and involves layering the greens and drizzling olive oil between layers to evenly coat the leaves while controlling the acidity, and optional toppings like nuts, eggs, and avocado can be added to make it a meal.

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Ctv Montreal
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1K views1 page

High Acid Deep Green Salad

The recipe is for a high acid, deep green salad that serves 4 as a side and involves layering the greens and drizzling olive oil between layers to evenly coat the leaves while controlling the acidity, and optional toppings like nuts, eggs, and avocado can be added to make it a meal.

Uploaded by

Ctv Montreal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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H I GH AC I D, DE E P GRE E N SAL AD

Serves 4 as a side

[E] The standard ratio of acid to oil in a vinaigrette is one part acid (vinegar or lemon juice) to
three parts oil. Most days, I prefer something closer to 1:2. On pregnant days, if you’re like
Christine and me, things might get really tart in your bowl. Building this salad in layers lets
you control the bite while also ensuring even leaf coating. This recipe is inspired by my
mother-in-law Denyse’s classic summer salads, which often come from her garden. Add
some of the optional toppings to make it a meal.

1 tablespoon (15 mL) Dijon In a large salad bowl, whisk together the mustard, vinegar
mustard (I like Maille or Grey and salt. Add the scallions, green beans (if using) and peas
Poupon) (if using) and let sit for a few minutes.
1 tablespoon (15 mL) white wine
vinegar, more to taste Right before serving, add the arugula, lettuce and endive to
½ teaspoon (2 mL) flakey sea salt, the bowl 1 cup (250 mL) at a time, drizzling in ½ tablespoon
more to taste (7 mL) of the olive oil after each addition of greens. Toss
2 scallions, trimmed and thinly well to ensure that the greens are evenly coated with the oil
sliced and vinegar. Season with more vinegar, olive oil, salt and
Handful of blanched green beans, pepper, to taste. Toss to combine.
trimmed and halved (optional)
½ cup (125 mL) blanched fresh Top the dressed greens with toasted walnuts or sunflower
peas (optional) seeds, hard-boiled eggs and/or sliced avocado, as desired.
2 cups (500 mL) arugula or bitter
young salad greens of choice Divide among plates or shallow bowls and serve immediately.
2 cups (500 mL) Boston or Bibb
lettuce, torn into bite-size
pieces
1 head endive, sliced lengthwise
2 tablespoons (30 mL) extra-
virgin olive oil, more to taste
Freshly ground pepper

TOPPINGS (OPTIONAL)
Handful of toasted walnuts or
sunflower seeds
2 hard-boiled eggs, peeled and
sliced into halves or quarters
1 avocado, pitted, peeled and
sliced

one hand, one love | 125

Flyn_9780735239999_all_4p.indd 124-125 10/19/20 8:12 AM

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