GO CRISP, GO SIMPLE…A ROMAINE SALAD WITH WHITE BALSAMIC AND OLIVE OIL DRESSING

 

Thanks to a great response to this picture on my Facebook posts from various groups I’m in I’ll share this simple salad with you…by popular demand..LOL.  The construction of it could not be more simple.  ROMAINE SALAD, and I used an Organic Romaine as the main component.  Dinner was going to have lots of strong flavors and this was going to be the side dish so I opted for what is the most BASIC of Italian dressings, just using good Vinegar and Good Extra Virgin Olive Oil.  To up the flavor ante I went with a White Balsamic Vinegar.  Never heard of it?  Let’s talk.  It’s the same as the dark stuff however there’s some major differences in it’s production and aging.  It does not take on the deep rich flavors of a regular Balsamico.  What is does have is a light vinegar punch with a slight sweetness.  And it doesn’t discolor a salad. Yeah, I might be the anti-Balsamic on everything, I like it, and only like it if it’s a decent bottle, not all are even really Balsamico di Modena.  Many are just harsh vinegar caramel colored and they’ll scorch the back of your throat with their rough taste.  Aged Balsamic is warm, acidic, sweet and almost like a port wine or sherry in it’s feel when you are eating it.  Enough about Balsamic, here’s why I chose it..I though it’s light and sweet taste would just compliment my dinner and I think you will enjoy it too.

SERVES: 4                                 TAKES: 10 minutes   (no kidding)

3 FULL HEADS OF ROMAINE, CLEANED, DRIED WITH PAPER TOWELS, TRIMMED at the base

Makes about 1 cup

3/4 cup FRUITY EXTRA VIRGIN OLIVE OIL
1/8 CUP WHITE BALSAMIC VINEGAR
KOSHER SALT
FRESHLY GROUND BLACK PEPPER

Place the lettuce in a large bowl.  In a cup or Jar add the Olive Oil and Vinegar.  Shake well. Pour over the lettuce.  Sprinkle with the about 1/4 Tsp. Salt and 1/8 Tsp. of the pepper.  Gently toss till all is coated with dressing, salt , and pepper.  Arrange leaves on a serving platter..taste for seasoning.!! (Always taste…how else will you know??). Serve IMMEDIATELY!!! If you are planning to serve later, to not assemble until 5 minutes before serving.  Freshness is key here!

 

So, very simple but with some strict rules to adhere to.. Don’t let me down and you will surely place this on your menus.  Happy Cooking!

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