This is the basic salad, and you can add a variety of items to your
taste and/or level at which you wish to fill the eaters.
Examples of switches:
Add or substitute cheese squares for chick peas.
Substitute fresh garlic for hearts of palm.
Chick pea salad with olive oil and lemon dressing
Servings
4 Servings
Ingredients
- one head Lettuce
- 1/4 kilo Tomatoes Preferably cherry tomatoes
- 1/2 cup olive oil
- 1/4 cup lemon juice preferably fresh squeezed
- 1 teaspoon salt
- fresh garlic clove optional
- 1 can chick peas optional
Instructions
- Wash/clean lettuce. To make lettuce kosher, soak for 5 minutes in large bowl with 1 tsp. salt stirred into water. (The salt will lift up any dirt, bugs, etc.)
- Take individual leaves, one by one, and rinse them off and then check that there is only a fully clean lettuce leaf.
- Shake off excess water from lettuce leaves, place lettuce leaves on paper towel to try, or at least in a strainer.
- Wash and cut cherry tomatoes in fours.
- Dressing: In large bowl, place the following: olive oil lemon juice salt
- If desired: Minced fresh garlic – one clove.
- LEAVE DRESSING AT BOTTOM OF BOWL UNTIL READY TO SERVE.
- Chop lettuce, add to bowl. Add cut tomatoes.
- When ready to serve, mix from bottom up. Having dressing at the bottom and then mixing up allows for an excellent distribution of the dressing!
- Enjoy, Chaya
Hi Tori,
You don’t have to specifically put in the chick peas to soak up the dressing, but it’s flexible if that’s what you’d like!
When did you add the chick peas? At the bottom, so they can soak in the dressing until you toss the salad? This looks like something I could fix for my brother-in-law who is allergic to alliums (or any other guests, for that matter!).