For this simple side salad, I use any salad leaves (kale, baby spinach, roquette), spare veggies (capscium, onion, carrot etc), and an adaptable dressing to suit the meal. I often stir through some fermented vegetables or have them on the side.
Makes: 2 serves
|Handful of salad leaves||$0.80|
|2 Tablespoons of olive oil||$0.30|
|2 Tablespoons of lemon juice||$0.30|
|1 Clove of garlic||$0.10|
Whisk oil, lemon juice, crushed garlic. Salt and pepper taste. Lightly coat leaves and vegetable with dressing. Serve.
If you want to jazz it up, add a ¼ tablespoon of wine vinegar, some cheese (feta, parmigiano, etc), and/or something sweet to the mix. For sweet, think chutneys, quince paste, maple syrup, sliced stone fruit. Just use what you’ve got in the fridge. Keep it simple.
This picture originally came from Serious Eats.