The green salad is a simple and easy dish to prepare that plays on the different shades of green of the various ingredients used to make it.
If you like light salads, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 134.70 (Kcal)
- Carbohydrates 9.35 (g) of which sugars 4.94 (g)
- Proteins 3.76 (g)
- Fat 10.61 (g) of which saturated 1.89 (g)of which unsaturated 0.36 (g)
- Fibers 3.45 (g)
- Sodium 638.17 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10 1/2 oz mixed salad
- 7 oz Camone tomatoes
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsps whole yogurt
- to taste salt
Tools
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Fork
Procedure
The secret to a good green salad lies in the choice of salad greens. Besides the classic lettuce or iceberg lettuce, you might use more aromatic mixes like lamb’s lettuce or escarole, whose bitterness will be balanced by the tomato and the dressing.
First, wash the salad well under running water; for a crunchy salad, soak it for at least 4 hours in cold water in the refrigerator.
When the salad is green and crunchy, cut it into uniform strips, put them in the bowl, and dress with a drizzle of extra virgin olive oil.
It’s time to cut the cherry tomatoes into wedges. I recommend green Camone for their intense and flavorful taste, but if you can’t find them, classic red cherry tomatoes are also fine.
Once sliced, add them to the already cut salad in the bowl.
Now it’s time to cook the broad beans. Blanch them in boiling water for a couple of minutes. Once cooked, run the beans under cold water to preserve their color and remove the outer pod with its bitter taste.
You can complete your green salad with onions, zucchini, or carrots, depending on your personal taste. But with just the Camone tomatoes and escarole salad, I assure you it’s very good.
To make the citrinette, put a couple of tablespoons of yogurt in a bowl, add a teaspoon of extra virgin olive oil, and a couple of teaspoons of lemon juice. Taste and adjust for salt.
Combine the ingredients until you have a tangy but delicate flavor to your liking.
Put the yogurt citrinette in a sauce container or use a teaspoon to drizzle the sauce over the green salad, and complete the dish with fresh shelled broad beans.
Your green salad is ready!
Plating Tips:
Serve the salad on individual plates for an elegant and refined aesthetic impact. Use the citrinette to add color and brightness to a dish that would otherwise be monochromatic.
Wine Pairing for Green Salad:
I recommend serving this green salad with a chilled and slightly sparkling Pinot Noir to further lighten the flavor of the salad, such as a Traminer or a Pinot Grigio.
