Recipe: Italian Green Salad

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.





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