The Never Ending Salad
I love big salad & I am not afraid of variety
Cooking Instructions
- 1
Wash and chop your leafy greens. I typically rotate my greens weekly. Roman lettuce/leaf lettuce | spinach/kale | parsley/cilantro
- 2
I use a salad spinner to dry the greens then add to a BIG bowl
- 3
Wash, dry then chop cucumber, carrot, celery, chilis, then add to the BIG bowl
- 4
Add 2tps extra virgin olive oil
- 5
Peel and separate lemon like an orange and then squeeze desired portion over your salad. Don't forget to toss the squeezed lemon wedges right in there.(if your're not into lemon you can use vinegar if you prefer)
- 6
Add salt and pepper to taste
- 7
(Optional) Add some red chard stalks
- 8
(Optional) add a hard boiled egg and a few peperoncini's
- 9
(Optional) add some brisling sardines
- 10
(Optional) Add a raw beet and radishes
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