Here is a green salad recipe that I created upon my arrival in Tuscany after my first trip to the grocery store. I found sea asparagus at the fish counter, and it is called ‘algae’ here. Not the most appealing, but sea asparagus is a delicious and nutritious plant food. Everyone enjoyed this salad and the key is the infused olive oil.
For Infused Olive Oil:
1/2 red chili pepper, sliced
1 clove garlic, sliced
1/4 cup extra virgin olive oil
coarse salt and pepper to taste
In a small bowl, stir together sliced pepper, garlic, olive oil, salt and pepper. Let oil infuse for a few hours or a day.
For green salad:
6 cups mixed baby greens
1 small cucumber, diced
1 tomato, diced
1 green onion, sliced
1 cup green beans, cut in half
1/2 cup sea asparagus, rinsed (optional)
Balsamic vinegar to taste
Bring a medium pot of water to boil, add green beans and cook for 1-2 minutes, then add sea asparagus briefly. Take off heat, drain, and rinse under cold water.
In a large bowl, toss baby greens, cucumber, tomato, green onion, green beans and sea asparagus with desired quantity of olive oil (2-3 tablespoons). Drizzle balsamic vinegar to taste, enjoy.
