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Categories:
extra-virgin olive oil red wine vinegar freshly ground black pepper head romaine lettuce arugula scallions dill mint borage fennel bulb salt nuts
Viewed: 22 - Published at: 4 months agoIngredients
- 3-4 tablespoons extra-virgin olive oil
- 2-3 tablespoons red wine vinegar
- Freshly ground black pepper
- 1 small head romaine lettuce, cored and leaves separated
- 1 bunch arugula, trimmed and finely chopped
- 3-4 sprigs watercress, finely chopped
- 3 scallions (white and most of the green parts), thinly sliced
- 4 sprigs fresh dill, finely chopped
- 3-4 sprigs fresh mint, tough stems removed, thinly sliced
- 3-4 sprigs borage, coarsely chopped (optional; see Note)
- 1 small fennel bulb, trimmed and very finely chopped or grated
- Salt
- 1/4 cup toasted pine nuts (optional)
Method
- In a small bowl, whisk together the oil, vinegar and plenty of pepper.
- Set aside.
- Stack half the lettuce leaves, roll them up and cut crosswise into thin slices.
- Repeat with the remaining lettuce leaves.
- In a large bowl, combine the lettuce and other greens, scallions, dill, mint, borage (if using) and fennel.
- Whisk the dressing again and pour it over the salad.
- Add salt to taste, toss, and sprinkle with the pine nuts, if using.
- Serve at once.
- NOTE: There is no substitute for borage its sweet taste and crunchy texture are unique but I have heard it compared to very tender cucumbers.
- If you like, add 1/2 cup coarsely grated cucumber to the salad.
