Want to know about the first fight Michael and I had after returning from our honeymoon? It must have been something really important to disrupt early romance, right? Well, I thought it was very important at the time…
We argued about how to cut tomatoes for a salad. Yup. Growing up, I was instructed to only cut tomatoes into wedges for salad. That was the only “proper” way that was allowed. Michael requested that I cut them into small pieces so that he could have a little bit in every bite. “Out of the question!” I insisted. So silly, right?
Imagine how my friends’ parents looked at me when I was a guest in their home as a child and told them not to cut lettuce for a salad…”Lettuce must only be torn…”
Changing My Ways
Guess what. I acquiesced to Michael’s request to chop tomatoes smaller and I often cut lettuce these days! The sky has not fallen and everyone is happy. Woo-hoo!
That’s a good thing because we eat a lot of salads and there are so many ways to do them. I used to think I needed an array of vegetables to make a good one, but Michael is just as happy with 3 ingredients. So play around and have some fun. There are no rules. Make it the way you and your family like it!
A composed salad makes a beautiful presentation, but tossing with dressing before serving tastes the best. I often put the dressing in the bottom of a bowl along with anything juicy or needing acid to retain its color, such as tomatoes and avocado. Lettuce or anything else that would wilt goes on top until you’re ready to toss and serve.
Dressing is so simple to make. Pictured above, I crushed a clove of garlic with salt using my mortar and pestle. Using a fork, I whisked in some red wine vinegar, dried basil, thyme and olive oil. Please read Undressing the Dressing for more ideas.