Canal House Salad by the Canal House Chefs

When you are in a hurry to get dinner on the table, washing and drying lettuce can seem like “too much trouble”. If it keeps you from making salads, do what we do. . .

FOR THE GREENS
Wash lots of young lettuces in a large bowl of cold water, lifting the leaves out of the water and leaving any dirt to settle on the bottom. Do this until there is no more dirt. Shake off any water from the leaves or use a salad spinner. Roll the leaves up in a clean dish towel and store in an open big plastic bag in the refrigerator. Greens can be prepped several days ahead.

FOR THE VINAIGRETTE
Purée 1 small garlic clove and 1 anchovy fillet or a squirt of anchovy paste together in a mortar and pestle.  Add 3 tablespoons of White Balsamic Vinegar.  Whisk in the 1/4 cup of Meyer Lemon Olive Oil adding more to suit your taste. Season with salt and pepper. Stir in a handful of minced fresh parsley leaves. (Or you can simply use a heavy knife to chop and mash the anchovy, garlic, and parsley together on a cutting board. Add a little sea salt to add “grit”, which will help the chopping process. Then transfer to a small bowl and whisk in the lemon, oil, and pepper).

FOR THE SALAD
Pour the vinaigrette into a large salad bowl. Put 4–6 cups of greens on top and bring the whole thing to the table but don’t toss until you are ready to serve.