|
INGREDIENTS
|
Olive Oil (preferably
garlic-infused)
|
1/3 cup
|
|
|
Head Lettuce, chopped into
chunks (not shredded)
|
1/2 large head, iceberg or other
|
|
|
Lemon Juice
|
1 tsp or to taste
|
|
|
Black Pepper
|
to taste
|
|
|
Salt
|
to taste
|
|
|
Medium garlic cloves, minced |
3-4 (fresh) |
|
|
Fresh
Ripe Tomato (preferably beefsteak)
|
1 very large or 2 medium, sliced 1/4" |
|
|
Mozzarella di Bufala
|
8 oz, sliced 1/4 "
|
|
INSTRUCTIONS
- Wash the lettuce and then chop.
Allow to drain thoroughly.
- Slice the tomatoes and mozzarella, and
set aside
- In a small mixing bowl, mix the
olive oil, minced garlic, salt, pepper and lemon juice
thoroughly
- Place the chopped lettuce into a large
salad serving bowl
- Add 3/4 of the olive oil mix to the
chopped lettuce, and mix thoroughly
- Add the tomato slices on top of the
salad, adding 1/2 of the remaining olive oil mix on
top
- Add the mozzarella slices on top of
the salad and tomato slices, adding the remaining
olive oil mix on top
Serves 2-4
I make my own
garlic-infused olive oil. 3 cloves of minced
garlic for every 32 oz of oil. Shake well before
using.
My favorite tomatoes
from around here are the locally grown "salad tomatoes"
from just over the river in NJ. Available from
that fruit stand in Pennsville.
I believe the secret to
this simple salad is to let the oil and garlic dominate,
with just the minimal amount of lemon juice to cut
things a bit. Too much lemon juice, or vinegar,
makes the salad watery and spoils the effect.
|
|