Ruffage Cookbook's "Perfect Salad"
Printable Version
Author
Inspired Home
Published
September 18, 2019
Modified
September 15, 2020
Prep Time
20 minutes
Cook Time
5 minutes
INGREDIENTS
For the Salad:
- 1 bag salad (4 oz | 115 g) greens or 1 head (12 oz | 340 g) lettuce (preferably a mix)
- 1 bag (4 oz | 115 g) arugula
- ¼ cup (60 ml) favorite strong vinegar (sherry, apple cider, red wine— just not balsamic)
- ¼ cup (60 ml) olive oil
- Salt and freshly ground black pepper
- ½ cup (35 g) garlic bread crumbs (see below)
- Any additions (edible flowers, microgreens, picked herbs)
For the Bread Crumbs:
- ¼ cup neutral oil
- 4 garlic cloves (28 g), minced
- 1/2 tsp (3 g) salt
- 1 cup (140 g) bread crumbs or panko
DIRECTIONS
For the Salad:
- Wash and dry all the greens. If using heads, give a rough chopping to the leaves to make them manageable but leaving them large.
- Combine the vinegar, olive oil, and salt in a mason jar and shake to mix.
- In a large bowl, combine the greens and dress lightly with the vinaigrette and several good grinds of black pepper. Taste and adjust the seasoning and amount of dressing.
- Transfer the salad to a serving platter and sprinkle with the bread crumbs. Top with the additions and serve immediately.
- Store the extra vinaigrette in the jar in the fridge or on the counter.
For the Bread Crumbs:
- In a large frying pan, heat the oil until shimmering hot and add the garlic and salt.
- Remove from the heat so the garlic doesn't burn, and let sit for 10 minutes (or cook the garlic on low for 5 minutes, keeping a sharp eye out to prevent burning).
- Add the bread crumbs and stir to combine. Return to the heat and toast the oily bread crumbs until golden brown and fragrant, about 3 minutes. Remove from the heat and let cool.
- Store in an airtight container and sprinkle on any and all savory dishes.
