Oh Salad. I am over the moon you have come back into my life. After months of separation, after a long, harsh winter of meat and root vegetables, I am very happy to see you. Let’s be best friends. Let’s hang out all the time. After all, we’ll be forced to part in November, so we’d best put our time to good use.
We eat a lot of salad at Little Grasse, so expect quite a few salad recipes/exultations. They are immensely satisfying after a dusty day of work, so forgive me if I get a little carried away. This particular salad doesn’t have that many ingredients, but it’s still surprising and feels decadent. If possible, get your salad greens from a local farmer’s market, because the ones at the store are just the sad, rather stunted cousins of what can and should be truly magnificent. Tis the season.
Pear, Spinach, and Sorrel Salad
1 pear, diced thinly
A few handfuls of spinach
A few handfuls of sorrel or arugula or plain lettuce (I just like a little variation)
1 tbsp Apple Cider Vinegar
1 tsp lemon juice
3 tbsp Olive Oil
Salt & Pepper to taste
Grab a big bowl and pour the dressing ingredients into the bottom of it. Add your greens and pear and toss lightly. This salad really should be eaten with the tangy yet rich dressing, so tell your guests (if you have picky ones) to sit back and appreciate the splendor.