Armenian Tossed Salad
- Ready In:
- 1⁄3 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 large garlic clove, crushed through press
- 1⁄4 teaspoon salt
- fresh ground pepper
- 1⁄4 head romaine lettuce
- 1⁄4 head chicory lettuce
- 2 fresh ripe tomatoes, cut into 8 wedges each (about 1 lb.)
- 1⁄2 medium cucumber, pared, thinly sliced
- 1⁄2 medium green bell pepper, cut into 3x1/4-inch strips
- 3 radishes, thinly sliced
- 3 scallions, thinly sliced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill
- 12 greek black olives
- Whisk oil, vinegar, lemon juice, garlic, salt, and pepper together in small bowl or shake in jar with tight-fitting lid. Let stand until ready to serve.
- Tear romaine and chicory into bite-size pieces; place in large salad bowl. Add remaining ingredients except vinaigrette.
- Just before serving, toss salad to combine. Whisk or shake vinaigrette to blend. Pour vinaigrette over salad and toss to coat. Serve at once.
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This is a nice garden salad and really could be varied based on what is in season. I made a few changes in procedure, but did follow the recipe. I added the dill & parsley to the dreessing ingredients since they were so finely chopped. I also added 1 t. of sugar to the dressing mixture. I think I will play with the dressing a bit to match our personal preferences, but I will make the salad again. Thanks Jackie! Made for ZWT4.
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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!