the best green salad
July 11, 2014
From my dad, H. C. Kim…
Romaine lettuce or Bib lettuce – 1 head
Tomatoes – 1-2 medium
Cucumber – 1
Radish – 3-4
Green onion – 1 stem
Garlic – 1 clove
Sea salt – to taste, ½ tsp
Cayenne pepper – 1/3 tsp
Cider vinegar – 1 Tbsp
Olive oil – 1 Tbsp
Pickled artichoke hearts in plastic or glass jars; avoid tinned kinds generally.* optional
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Method
Wash the lettuce and remove water; modern cooks recommend paper towel to dry it. (Seems to me extreme but no doubt has its point.)
Wash and slice tomatoes, radishes and cucumber. Chop up green onion and garlic.
In a large bowl mix oil and vinegar seasoned with salt and cayenne peppers, as well as garlic. Add the greens and toss.
*The optional artichoke hearts should also be sliced and added in moderate amounts, appx. 1 cup.
Note:
This amount should be enough for 5 or 6 mouths.
(A late friend of mine used to like it so much that he even drank the juice remaining in the bowl!)
It goes well with roast beef (or by itself with rice).
