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Green Salad

This is good any time of year, but it will especially hit home these steamy July days when a cozy pot of stew just isn’t going to do. Top with anything you want or just eat it solo and get a mouth workout in from all the crunch. 





2 heads romaine - chopped thin

½ of a 5lb cabbage - sliced very thin

1 cup green olives

1 jalapeno - sliced thin 

3 persian cucumbers - sliced thin 

Basil - I used about 12 leaves 

1 bunch scallions - diced 


Basil Vinaigrette: 

1 cup olive oil 

¼ cup red wine vinegar 

2 cups basil - packed cups, it never hurt to have a lot of basil 

1 tsp salt 

1 tsp black pepper 

½ tsp chili flakes 

1 TB sugar 

4 cloves garlic


You can either chiffonade your basil really thinly or you can process it. You can also either microplan, chop thinly or process your garlic. Then just whisk everything together and dress your salad.

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