Spring Salad

By Peggy O’Mara

spring saladMaking a good salad is an art. Look for fresh, crispy lettuce, organic if possible. Leafy, red lettuce is a good choice. Remove the leaves from the stem and rinse with water. Rip rather than cut the lettuce leaves into small or medium pieces, depending on your taste. Allow the lettuce to drain well in a colander in the sink. Turn every 15 minutes or so. Once the lettuce has drained well, and has little water on it, let it crisp in a plastic bag in the refrigerator for awhile. While it’s crisping, make a dressing and shake it well.

2 cups olive oil

1 cup apple cider vinegar

3 cloves garlic crushed

1 teaspoon Dijon mustard

1 tablespoon fresh, chopped parsley

Dash of sugar

To the crisped lettuce, add chopped radishes, chopped endive, sliced cucumbers, and thinly sliced red onions. Dress the salad with just enough dressing to coat. Toss well. Garnish with chopped, toasted almonds.