I've been thinking about this salad since this morning. JR is out of town, which means I can eat whatever I want. So I started thinking about what that would be while out running at the start of my day. It's a testament that I've been eating way too much restaurant food (and that the weather has finally turned to summer) that one thing sounded best: salad.
Still, I hesitate to write about it. It isn't exactly rocket science; it's a simple salad (you probably already figured that out from the title). But given recent travels, it's the only action my kitchen has seen in a while (a long while). Plus, it's a good excuse to introduce you to my 2010 garden, which is nearing full swing. My version of the salad below uses the Rouge D'Hiver lettuce from the garden.
Serves 1 as main, or 2 side salads
2 slices rustic bread (I used olive pugliese), roughly chopped
1 Tbsp. olive oil
2-3 handfuls lettuce, torn or chopped
2 handfuls grape tomatoes
10 kalamata olives, halved
4 oz. fresh mozzarella balls (mine were marinated, but they need not be)
Heat broiler on high. Put chopped bread on a cookie sheet. Drizzle with olive oil. Place under hot broiler for 2-5 minutes (watch closely to prevent burning), stirring a couple of times until you have crispy croutons. Allow to cool.
Combine lettuce, tomatoes, olives, and croutons in a large bowl. Pour vinaigrette over the top then toss. Transfer to bowl or plate. Top with mozzarella and freshly ground black pepper. Enjoy!
One year ago: frisee salad with smoked salmon and poached egg