Bowl of Simple Lunch Salad
(click to enlarge)

Simple Lunch Salad


California
Makes:
Effort:
Sched:
DoAhead:  		 2-1/4 #
**
30 min
Yes		 A simple but excellent salad. All pieces are cut large enough to be enjoyed for their own flavor and texture. This recipe makes 3 lunch salads, 5 salad courses.

9
4
4
4
12
ar
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6
5
1/2
1/4
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5
2
oz
oz
oz
oz
oz

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T
T
t
t
---
oz
oz
Cucumbers (1)  
Radish (2)
Bell Pepper
Onion Red
Tomatoes
Lettuce (3)
-- Dressing
Olive Oil ExtV
Vinegar (4)
Salt
Pepper
-- Options
Cheese (5)
Mushrooms (6)
Make   -   (30 min)
  1. Slice CUCUMBERS into about 1/8 inch thick disks, or half lengthwise. Cut the pieces lengthwise into sticks. (see Note-1).
  2. Peel DAICON RADISH and cut in half lengthwise, then slice crosswise about 1/8 inch thick. If regular Red Radishes, just slice fairly thick.
  3. Cut BELL PEPPER in half lengthwise. Remove seed mass and veins. Cut in half crosswise and slice the halves lengthwise about 1/4 inch wide.
  4. Cut ONION in half lengthwise, peel and cut of stem end. Slice lengthwise into 1/4 inch wide slices almost to the root end. Cut off the root end and separate the layers.
  5. Slice TOMATOES into wedges depending on size and your preference. If tiny Grape Tomatoes, just cut in half. If larger Cherry Tomatoes, cut in half, then cut the halves in half.
  6. IF Using:   If MUSHROOMS are large, cut in half one way, then about 1/8 inch thick at right angles, or if small, just slice.
  7. IF Using:   Cut CHEESE into 1/2 inch dice, or as you prefer.
  8. Tumble together ALL Items (except Tomatoes, Lettuce, and Dressing) until until well distributed.
  9. Gently tumble in Tomatoes until well distributed. Refrigerate until ready to serve. In this state the salad can be bagged and refrigerated and will be OK for the next 2 days.
  10. To serve, line individual bowls with Lettuce torn to medium pieces. Move Lettuce up the sides and fill the center with the mixed salad. Shake up Dressing very well and pour over the salad. See also Eating.
NOTES:

  1. Cucumbers:

      I strongly prefer Persian or other varieties that don't need to be peeled or seeded (Japanese, European, English). If all you have is the regular waxed green blimps, you need to peel them and cut them in half lengthwise before slicing. You need not remove the seed mass.

  2. Radish:

      I use Daikon Radish, which is a bit milder than regular Red Radishes. If those are what you have, they can be used, sliced a bit thicker.

  3. Lettuce:

      Green or Red loose leaf lettuce is best. For 3 bowls, you will need about 1-1/2 ounces per bowl.

  4. Vinegar:

      I prefer a mild Vinegar, particular Philippine Cane Vinegar (Data Puti brand). Malt Vinegar would be a good choice, but White Vinegar and Sherry Vinegar are too sharp.

  5. Cheese:

      I prefer Mexican Queso Panela (it's soft but firmer than Queso Fresco. Feta (White Cheese) could also be used.

  6. Mushrooms:

      Regular White Mushrooms are fine for salads. Do not use Oyster Mushrooms, which are bitter when raw.

  7. Eating:

      I push some of the salad aside and eat it from the bottom up, because that's where the dressing is. I use chopsticks for this type of salad (and for Fish), but a salad fork will work fine.

  8. Comments:

      The rule for dressings from La Grande Cuisine of France has long been 3 to 4 parts Oil to 1 part Vinegar. This has never been acceptable in California or Spain, where dressings approach half and half. Today La Grande Cuisine is on it's last legs, due to modern approaches from Spain, California, and Scandinavia.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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