A salad is composed of basically three parts. The greens , the dressing and the embellishments. The greens don't even have to be - well - green. Tomatoes can also be used as a base along with broccoli, string beans or beets. Luckily supermarkets such as Stop & Shop and Acme have bags of all sorts of blends. One of my new favorites is Stop & Shop' spring greens and baby kale. This is a flavorful, mix without ay bitter aftertaste - which makes it a great base, It's also a nice departure from the usual Romaine and arugula blend, although these are versatile too. They also hold up nicely to some of the heavier dressings . Other veggies play an important part too. Carrots and broccoli add a nice crunch and flavor as do peppers. Of course the old standard tomatoes give any salad a certain unami and sweetness. Grape tomatoes are my go to. They don't have to be cut and they have a lovely almost sugary flavor.Tomato salads, however, demand a heartier kind. Vine ripes, that are sold with the vines still attached to them are the best. They have to hold up to olive oil, and garlic along with mozzarella at times.
Salads are what you make them to be. Create lush or spartan ones, depending on your appetite. They tasty and delicious, along with being nutritious and good for you.
Basic Vinaigrette, Three parts any kind of oil to any kind of vinegar. Add sea salt and fresh ground pepper to these in a cruet . Shake to mix.
Honey tarragon. Add one teaspoon any kind of honey and a tablespoon of dried tarragon to the vinaigrette .
Garlic Oregano. Add freshly pressed garlic and a heaping tablespoon of oregano to the vinaigrette.