The recipe for Anchovy-Feta Salad Dressing found in the Frog Commissary Cookbook mentions a Greek Salad composed of greens, feta, olives, green beans, tomatoes and cucumbers. I’ve added fresh dill and basil for added garden-freshness. Read on for a few salad tips.
- Don’t get too crazy with the lettuce. You want the lettuce to compose just less than half of the salad.
- Blanche your green beans. Toss them in to a pot of boiling water for about 60 seconds to brighten up their color and flavor. Transfer to ice water to cool before adding to the salad.
- Dress the chopped vegetables ahead of time. This will act as a marinade for the vegetables while avoiding wilted greens. Toss in the lettuce just before serving.
- If you have leftovers, store in an airtight container with a sheet of paper towel. I typically just use plastic wrap over the same bowl I served the salad in. The paper towel will wick away some the moisture and prolong your greens for up to 36 hours.