Leafy Green Salad with Olives and Sun-Dried Tomatoes
· 4 servings
Tear the leaves
Place the washed and dried lettuce in a bowl. Tear the lollo biondo and lollo rosso into smaller pieces. Toss together.
Add the rest of the ingredients
Add the olives, sliced into rounds, the chopped sun-dried tomatoes and torn mozzarella. Toss again.
Dressing
Pour the wine vinegar into a bowl and add salt and pepper. If you like your dressing a touch sweeter, add a pinch of sugar too. Whisk with a small whisk until the salt has dissolved.
Tomato oil
Pour in the oil. In this case, since I'm using sun-dried tomatoes preserved in oil, I add the oil they were soaked in. It really rounds out the salad's flavour. Drizzle the dressing over the salad and serve immediately.