Salad with olive oil, garlic and lemon
4 servings
20 minutes
This salad with olive oil, garlic, and lemon is the essence of Italian simplicity and freshness. Its roots trace back to Mediterranean traditions where fresh ingredients and light dressings create a harmony of flavors. The slightly blanched lettuce leaves acquire a tender texture, while the garlic paste adds spiciness. Olive oil envelops the greens with softness, and fresh lemon juice provides a refreshing tang. Salt and black pepper subtly enhance the flavor without overpowering it. This salad is perfect as a side dish for fish or meat and can also serve as a light standalone meal. It gives a feeling of lightness and freshness, like a walk through the sunny hills of Tuscany.
1
Bring a large pot of salted water to a boil. Add the greens and cook until tender for no more than 3 minutes or even a little less. Quickly transfer to ice and then dry, gently squeezing.
- Mixed salad leaves: 450 g
2
In a bowl, mix the herbs with garlic, olive oil, salt, and pepper. Squeeze the juice from one lemon and pour it over the herbs.
- Garlic paste: 0.3 teaspoon
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 2 pieces
