simple salad

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.

Simple Salad

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

basic balsamic vinaigrette

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