This is perfect when you only want a light salad to accompany a rich dish. I make this at least once every two weeks as we love our rich, meaty dishes. Great with fish as well.
On Father’s Day we had Oxtail, which is extremely filling, but wouldn’t have seemed right on its own.
The salad keeps well in the fridge for up to two days after it’s been made.
Crispy Provolone Salad
200 – 300gr Lettuce, torn into smaller pieces (I like Crispy Lettuce, but any kind will do) – 1/2 pound
1 cup Provolone Cheese, grated
1 cup Cherry Tomatoes (I use Italian), halved
1/4 cup Sunflower Oil
1/4 cup Extra-Virgin Olive Oil
1/4 cup Lemon Juice
2 t Grated Lemon Peel
2 t Fresh Garlic, crushed
1/2 t Black Pepper
1/2 t Salt
1.) Toss the Lettuce, Provolone and Tomatoes in a salad bowl.
2.) Mix all the dressing ingredients well. (I use a small plastic bowl with a lid and just shake it all up)
3.) Drizzle the dressing over the Lettuce mixture, place in refrigerator to chill and serve.
Voila ! Told you I like quick and easy recipes, which is tasty as well.