Once you have the precious roasted seeds ready in a jar you will make My Everyday Salad in no time!
When I was a kid and a teenager or anyway in all my life living in my parent’s house salad has always be on the table for our dinners.
Simple lettuce leaves or other salad leaves in winter, and tomatoes and cucumber with some onions and lots of basil in summer !
The dressing has always been extra virgin olive oil, salt and vinegar.
Popular tradition says that for dressing the salad you need a mingy person for the vinegar, a wise one for the salt and a generous one for the oil.
That was the only salad dressing I had always known, till I came to Ireland, where I discovered other different dressings.
But on a daily basis I stick to our simple Italian one, that in our house is even simpler because reduced to Extra Virgin Olive Oil and Salt only.
I didn’t like green salads as a kid and I remember moaning for eating a couple of leaves.
Nevertheless the bowl of salad is a constant on my dinner table, even now that the cook is me and not my parents. Only I don’t moan anymore…so there is hope also for my little Deta!!!
The only very important addition in my salad are the precious roasted seeds, that’s how I call them. They gives us a bit of calcium as we reduced our dairies and make the salad so much tastier!
Well, lately our salads are tasty even alone. That is because Juliasdale Organic Farm provides us with fantastic bags full of a gorgeous variety of different leaves.
I hope they will be endless because I don’t want to go back to the shop ones!
- Roasted seeds (roasted pinenuts, pumpkin, sesame and sunflower seeds)
- Any type of salad leaves
- Extra Virgin Olive Oil
Wash and dry the salad leaves and place them in a salad bowl.
Sprinkle the salt and toss the salad leaves.
Add the olive oil and mix again.
Only as last passage be generous with the precious seeds and mix for the third time.
Try to follow the order for the dressing. By placing the seeds before the salt you will risk not to be able to distribuite the salt evenly on your leaves because it could stay trapped in between some seeds and it will cause the salad to be unpleasantly too salty!