In my last post on Osso Buco I mentioned that I served a salad. The look of it seemed to appeal to a few readers who have requested a reposting with more info. So by popular demand, this will be a quick and easy one.
When I was planning that birthday meal for my parents I knew that the Osso Buco would be rich, the pasta would be filling and the vegetables sweet from oven roasting. Therefore, I wanted to have a salad that would be crisp, clean and simple with only a few ingredients. We have a lovely Italian market near our home and they offer up beautiful baby lettuces. I gravitated toward the two different colors and textures and knew these would be a winner.
Lola Rossa baby lettuce
Tango Baby Lettuce
Persian cucumbers, sliced thinly
Celery stalks, sliced thinly
(Amounts you can determine depending on the size salad you need. I used 1 each of Lola Rossa & Baby Romaine, 2 Tango Baby, 4 Persian cucs, 3 celery for 10 people.)
I cut the baby lettuces carefully into mouth sized pieces and began arranging them to highlight their stunning colors. After I placed the Lola Rossa and Baby Romaine around the sides of the bowl, I placed all the Tango Baby lettuces in the middle ensuring that the ones on top would be standing straight up in the middle. I then sprinkled the sliced cucumber and celery around the center to create a moat, if you will.
The dressing was equally simple.
Juice of a lemon*
juice of 1/2 lime*
2/3 c Olive Oil
1/4 t whole grain mustard
* Note: start with this amount of citrus and taste. Depending on the size you use will determine if you need to add more acid. Remember, taste, taste, taste. You can follow a recipe but your taste buds are your truest guide. Learn to use them and trust them. You are your own best judge.
Whisk them together until they are beautifully combined and pour over the salad. This will be crisp and light and pair perfectly with any rich meal.