BECKER HOUSE SALAD
4 servings
I. This is the green salad we make most often and never seem to tire of.
Prepare:
Combine in a salad bowl:
- 1 head butter lettuce, washed, dried, and torn into bite-sized pieces
- 4 radishes, thinly sliced
- ¼ cup minced chives
- ¼ cup parsley leaves
Add the dressing to taste and toss. Divide the greens among serving plates. If desired, top with:
II. Because we can never decide which we like better—clean, crisp, mild greens or bitter, peppery ones—we rotate between version I and this lively blend.
Combine in a salad bowl:
- 1 bunch watercress, tough stems trimmed, or 1 ½ cups loosely packed arugula leaves
- 1 small head radicchio, torn into bite-sized pieces, or 2 Belgian endives, cored, leaves cut crosswise into 1-inch slices
- 2 cups torn and loosely packed Bibb or romaine lettuce
- (⅓ cup loosely packed parsley, torn basil, or celery leaves)
Toss well to coat with:
- About ½ cup Vinaigrette, Feta or Goat Cheese Dressing, or Miso Dressing
Top, if desired, with any of the following:
- (Crumbled bacon or diced Mushroom Bacon)
- (Crispy Fried Shallots)
- (Croutons)