I giggle almost every time I tear pieces of lettuce for salad makings. It’s a memory that has stuck. As a young girl, I was proud to be given the task of making salads for family dinner. Mama told me, “make them bite size.” I did. As we all gathered at the table, she remarked, “why are the salads so small?” Of course she meant to tear the lettuce into bite size pieces!
That particular salad was a standard in our house:
In individual wooden bowls tear green leaf lettuce into bite size pieces, top with crumbled bacon and hard boiled eggs. Dress with vinegar and a dollop of my mama’s homemade mayonnaise.
I guess the lettuce made it a salad!
Her mayonnaise, with a strong lemon essence was another staple. First thing after school, my favorite snack was saltine crackers dipped in her mayo.
Instead of a salad, sometimes mama would serve half an avocado and fill the center with oil, vinegar and Worcestershire sauce. It was yummy.
Salads have become an almost daily meal for me, now that I am dairy free and gluten free, they satisfy my hunger while replacing the go-to sandwiches I used to eat.
Green leaf lettuce, chopped carrots, celery, avocado and sesame seeds with homemade oil and vinegar dressing. Sometimes I cheat and put in a little grated cheddar cheese without any ill effects.
I have yet to find a bottled dressing that I love. Annie’s green goddess is pretty good.
Olive oil, balsamic vinegar, a bit of honey, mustard and salt make a tasty dressing. My friend, Wendy, makes a good one, adding a little orange juice to it.
A favorite of mine and many of my friends since I have made it for them is feta salad:
In medium to large bowl, add olive oil, lemon juice, garlic, salt and pepper. I never measure, just taste as I go. You can leave out the garlic if you don’t like it (Lola). Whisk or stir well, add green leaf lettuce, avocado and feta, and toss. Although I’m not a fan of the Athenos brand. Deli sections usually have a better selection of French or Greek fetas.
The dressing is what makes a good Caesar salad. My friend, Jane, who I met waitressing in a restaurant 40 years ago makes a mean one. She’s since been a baker, chef and worked as the family chef for three different Montana governors. She can cook for a crowd, make it look effortless and want you coming back for seconds. I texted her for her dressing recipe. Five minutes later the phone rang. After an hour of laughter and tears, she remembered to speak of her dressing before we had to hang up.
Caesar salad dressing:
1/3 white wine vinegar
1/3 oil (she likes to mix canola and olive)
garlic
anchovy paste
mustard
Worcestershire sauce
lemon
Salad:
Romaine lettuce
Homemade croutons
Parmesan cheese
Thanks for reading and happy salad making.
Fscottwrites 