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Cooking
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 to combine.
Add the rest of the ingredients
Add the olives, sliced into rounds, the chopped sun-dried tomatoes and the torn mozzarella. Toss again.
Make the dressing
Pour the wine vinegar into a bowl and season with salt and pepper. If you like a slightly sweeter dressing, add a pinch of sugar. Whisk until the salt has dissolved.
Add the tomato oil
Pour in the oil. In this case, since I'm using sun-dried tomatoes preserved in oil, I use the oil they were stored in — it beautifully rounds out the flavour of the salad. Drizzle the dressing over the salad and serve immediately.