Local Lettuces Recipe
persian cucumbers, ricotta salata, black olive, heirloom tomatoes, shallot vinaigrette, barbari bread
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Ingredients
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Salad Ingredients
Shallot Vinaigrette Ingredients
Bread Ingredients
Method
Salad Preparation
- 1
Wash and Prepare Greens
Thoroughly wash the mixed greens under cold running water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water. Tear the greens into bite-sized pieces and place them in a large salad bowl.
- 2
Prepare the Vegetables
Slice the Persian cucumbers into thin rounds. Cut the heirloom tomatoes into wedges. Add both to the bowl with the mixed greens.
- 3
Add Olives and Cheese
Add the sliced black olives and crumbled ricotta salata to the salad bowl. Gently toss the salad to combine all the ingredients.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small bowl, combine the finely chopped shallots, red wine vinegar, salt, and black pepper. Slowly whisk in the extra virgin olive oil until the vinaigrette is well combined and emulsified.
- 5
Dress the Salad
Drizzle the shallot vinaigrette over the salad. Toss gently to ensure even coating of the greens and vegetables with the dressing.
Serving
- 6
Prepare the Bread
While the salad is being prepared, warm the barbari bread in a toaster or under a broiler for a few minutes until lightly toasted and warm.
- 7
Serve
Serve the salad immediately alongside the warm barbari bread for a refreshing and satisfying meal.
