It all began with this salad. This is the salad my grandmother made every day. It’s the salad we ate at home and it’s the first salad I learnt how to make. She would painstakingly rinse the greens, dry the leaves delicately in a tea towel and assemble it just a couple of minutes before dinner. Sometimes she’d add chives, which she would cut with scissors hanging from a hook underneath her kitchen cabinets, kept specifically for that purpose. It was so simple and refreshing.
The key is getting absolutely fresh salad greens (mix your greens or use only one type —it all works). I like adding butter lettuce to this simple salad. The leaves are crisp yet soft, their texture a nice counterpoint to other greens.
Serves 8 people1 tablespoon Dijon mustard
3 tablespoons olive oil
1tablespoon cider vinegar or other light white wine vinegar of your choice
Salt & pepper to taste
3 green zebra tomatoes - diced
1 tablespoon chives - finely chopped
1 tablespoon basil leaves - sliced
¾ lb mixed salad greens