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ENSALADA VERDE (GREEN SALAD)
For the salad:
head iceberg lettuce
outer leaves and brown bits removed, roughly torn
or 1 English cucumber, sliced
small red onion
cut into thin slices (optional)
Freshly ground black pepper
For the dressing:
apple cider vinegar
extra virgin olive oil
kosher or sea salt
freshly ground black pepper
Wash and dry the lettuce then place on a large platter. Arrange the tomatoes and cucumbers alongside the lettuce. Sprinkle tomatoes and cucumbers with salt and pepper to taste.
Make the dressing; combine the olive oil, apple cider vinegar, salt and pepper in a bottle or jar. Cover the jar, and shake until emulsified.
Serve the salad with the dressing on the side. If there is left over dressing, you can cover and store in the refrigerator for up to a few weeks.
ENSALADA VERDE (GREEN SALAD) by Sandra Valvassori at sandravalvassori.com