Keeping it simple again when it comes to a nice healthy salad. When I last visited Café Klarisa in Old Dubrovnik, the menu had many salads listed and some were just plain lettuce and tomato and you added whatever else you like to the mixture, meats, cheeses, seafood, vegetables, spices, etc. This was a salad suggested to me by my server, Goran, who said that if I planned on walking through Old Town, then a light lunch is best on such a hot day. He was 100% correct! The recipe was so simple, I duplicated it here. I often serve this with a regular meal or a quick light lunch with some rolls and butter or fresh baked bread. Sometimes the best meals are the simplest and this has become a staple in my house.
INGREDIENTS:
1 small head iceberg lettuce outer leaves removed and discarded and the rest chopped
4 hard boiled eggs peeled and chopped
White distilled vinegar
Olive oil
1 teaspoon Vegeta or Mrs. Dash Original Blend (Optional)
Salt and pepper to taste
PREPARATION:
Wash the head of lettuce thoroughly and cut the core out. Discard any of the outer leaves if they are damaged or wilted. Then cut the rest of the head into wedges and then chop the wedges into pieces. Boil 4 eggs until hard and let them cool. (Do this before you start to prep the lettuce.) Put the lettuce into a salad bowl and drizzle with the vinegar and olive oil. Mix thoroughly. In the meantime, chop the hard boiled eggs as if you are going to make egg salad. Put this in with the lettuce next. Add the Vegeta, salt and pepper and mix thoroughly.
Chill for 30 minutes before serving. If you like, you can lay out dishes of crumbled bacon, sliced salami strips, cooked or canned baby shrimp, diced chicken breast, or small cubes of ham and cheeses for your guests to add to their portion.
This is one of my Kuma Mileva's recipes for a simple salad using few ingredients. We had this at cookouts her and Kum Jovo (Joe) would have at their big house. Quite nice and refreshing anytime of year with any meal.
INGREDIENTS:
3 large beefsteak tomatoes stems removed and diced into chunks
2 green onions chopped (white and green parts)
1 green pepper cored, seeded, and diced into small pieces
1 clove of garlic finely minced
1/4 cup olive oil
1/4 cup balsamic vinegar
1 Tablespoon sugar
salt & pepper to taste
Sprig of fresh parsley finely chopped
Grated Parmesan Cheese (optional)
Toasted garlic croutons (Optional)
PREPARATION:
In a small bowl or jar or salad cruet, mix the olive oil, balsamic vinegar, sugar, and salt & pepper then set aside or place in refrigerator while blending the vegetables. In a salad bowl, put the tomatoes, green onions, green pepper, garlic and parsley then mix well. Pour the dressing on top and toss or mix with a wooden spoon or spatula so as not to break the tomatoes. Salt and pepper to taste, add more sugar if you like less acidic taste caused by the tomatoes and Balsamic vinegar. Refrigerate at least 1 hour before serving. Sprinkle grated cheese and spread croutons on top before serving or you can put the croutons on the table in a bowl and the Parmesan cheese as well so that your guests can add it to their portion if they wish.
