When I was younger, I worked at a restaurant for a day.
Not two. Not three. Just one.
Seven hours exactly, if we’re keeping score.
But while one might be led to believe that the day didn’t go so well, it actually ended quite positively. Why? Because I was able to nab my favorite recipe, head straight to the grocery store, and enjoy a (post-termination) feast.
This salad is my closest crunchy companion, and may just be your summer menus’ newest go-to greenery. It tops all others because it has all of the goods – from textured almonds to salted capers. Keep jars of roasted peppers, capers, and olives on-hand to create a mediterranean arsenal for all of your summer salad needs.
(serves 4 as a side, 1-2 as a meal)
1 head of romaine lettuce, halved lengthwise and cut into bite-size pieces
1/4 cucumber, halved and sliced
1/4 onion, sliced
1/3 cup feta cheese
1/4 cup olives (I used both black and kalamata)
1/3 cup roasted red pepper, sliced
1/4 cup slivered almonds
1 Tbs. capers
Put ingredients into a mixing bowl. Before serving, drizzle with 1/4 cup of Sherry Vinaigrette and toss well with tongs. Transfer to serving dish and enjoy immediately :).
All-purpose Sherry Vinaigrette
(makes about 1.5 cups)
1/3 cup Sherry Vinaigrette
1 cup olive oil
1/3 tsp. salt
1 tsp. dijon mustard – as an emulsifier
cracked pepper, for taste
Put ingredients into a blender and pulse until emulsified (1-2 minutes). Pour into dressing bottle. Store in refrigerator for up to six days. Shake before using.