I had a huge and easy salad for lunch today. I made a big bed of chopped romaine lettuce. Here’s an easy tip for cleaning your lettuce to avoid contamination. Just put the uncut leaves in a bowl of white vinegar for a bit and then shake off the vinegar, it will kill more bacteria than rinsing under cold water and unlike hot water, will not make your lettuce limp.
While the lettuce is soaking in vinegar, you can toast a handful of almonds to chop and toss on top of the salad at the end.
I cleaned 1 stalk of celery, cut it in half lengthwise and then sliced both pieces on the diagonal. I placed that on top of the lettuce. I drizzled the dressing left over from making my grapefruit and asparagus salad yesterday. It makes a dark dressing and I thought the salad would just look better if it was mixed into the lettuce and celery rather than on top of the cheese and grapes.
- grapefruit zest
- balsamic vinegar
- olive oil
- salt and pepper
Then I sprinkled on some feta cheese, more than I intended because I was shaking some on and it would not come and not come and not come and then a whole bunch fell out at once. But it’s not like a little too much feta will ruin anything. I then tossed some red seedless grapes on top that I also rinsed in vinegar. I usually cut them in half, but I was feeling super hungry and in a hurry. It makes no difference to the flavor.
I sprinkled on the almonds and then generously sprinkled tajín on top of the salad. Use salt and pepper or any other spice blend you might like.
It has a nice mix of flavors and textures and brings in enough indulgence with the grapes, feta and almonds to be very satisfying.