I guess it must be January, right? I eat salad all year round but I seem to post more salads in the winter, especially in January. Part of that “New Year New You” craze, maybe. Or maybe I just like salad.
I served this very simple, fresh romaine salad for New Year’s Eve to hubby, my mother-in-law, and her sister. I made Molly Wizenberg’s cheese souffle as the main course and needed something green to go alongside. (Okay, the rest of my dinner guests would probably disagree that we needed something green. But my casa, my rules.) It was the perfect salad to accompany a rich main course – light and lemony, with great crunch from the sliced almonds. And as good as it was alongside cheese souffle, I’ll bet it’s just as good alongside countless other dishes. I’m planning to find out just how many.
Simple Green Salad with Almonds
2 cups chopped romaine lettuce (or other greens of your choice)
1-2 tablespoons (to taste) basil-infused olive oil (or other extra virgin olive oil)
juice of 1/2 lemon
1/3 cup + 1 tablespoon sliced almonds
smoked sea salt (or other sea salt)
- Combine lettuce, oil, lemon juice and 1/3 cup almonds in a large salad bowl and toss to combine well.
- Scatter 1 tablespoon sliced almonds and a few pinches (to taste) of smoked sea salt over the top of the salad.
- That’s it! Easy, right?
Yield: Serves 4
Source: Covered In Flour