Okay, today I’m going to brag. I, have grown my very first lettuce, ever! And then I made a delicious salad, with lettuce and herbs – right out of my very own garden. The lettuce in my high beds has finally grown so much that I can go out and “harvest”, exactly what I need for my salad. I am thrilled! I went out with my little wee basket and picked the lettuce we had for lunch! Hey, it was an awesome feeling, really special!
The tomatoes I used are from the best greengrocer in the area. These local tomatoes are incredible, dark red and full of intense fragrance and taste.
Cut the tomatoes in half, add a slice of garlic on each half and a fresh leaf of basil, drizzled with a bit of olive oil. Sprinkle on some sea salt and freshly-ground pepper. Bake them slowly for about an hour in a 300F hot oven. Take them out of the oven and let them cool before using. By baking them slowly you get a really great intense flavor that the garlic and basil accents – making a memorial lunch experience.
To give the salad some body I used freshly cooked and cooled chick peas or you can use canned ones (1 can), drained and rinsed.
2 table spoons of good balsamic vinegar (don’t skimp on the quality – this is essential)
8 spoons of good olive oil (again – really good olive oil makes a great difference)
some sea salt
2 cloves of garlic
Mix together the balsamic vinegar with the olive oil, sea salt and freshly squeezed garlic – set it aside.
Cut a couple of slices of great bread, preferably slightly stale – cut them into cubes and fry them in a bit of olive oil – until very slightly golden. Turned off the heat and add some freshly squeezed garlic and some sea salt. Mix it around and set aside.
Rinse the lettuce and herbs carefully and put them on a clean cloth to drain excess water off.
Tear the lettuce and herbs into smaller pieces and put them in a salad bowl along with the chick peas, the baked tomatoes and the bread. Pour on the dressing and mix all well together, leave it to rest for a few minutes, so the salad and the bread soak up the dressing and absorb all the flavours. Arrange the salad on plates or in bowls and serve immediately.