Dish of Mixed Salad
(click to enlarge)

Mixed Salad


California
Makes:
Effort:
Sched:
DoAhead:  		 2-1/4 #
**
30 min
Yes		 A delicious salad for service as a main dish salad or as a salad course. For more detail, see Gallery and also Practice.

8
4
8
3-1/2
2
4
4
6
lots
ar
oz
oz
oz
oz

oz
oz
oz


Cucumbers (1)
Radish (2)
Tomatoes, small  
Peppers (3)
Scallions
Red Onion
Mushrooms (4)
Lettuce
Herbs (5)
Dressing (6)
Do-Ahead   -   (5 to 20 min)
  1. Make DRESSING of choice. Vinaigrettes are best for this kind of salad. See our Salad Dressings list.
Make   -   (30 min)
  1. Cut CUCUMBERS into about 1-1/2 inch lengths, then cut those in half lengthwise. Cut the pieces lengthwise into sticks. (see Note-1).
  2. Peel RADISH and cut into 1-1/2 inch sticks to match the Cukes. If regular Red Radishes, just slice fairly thick.
  3. Slice TOMATOES into wedges depending on size and your preference. If tiny Grape Tomatoes, just cut in half. If larger Cherry Tomatoes, cut in half, then cut the halves in half.
  4. Cut PEPPERS into strips of similar size to the Cukes. How will depend on the size of your Peppers.
  5. Cut SCALLIONS starting at the green end 1-1/2 inches long, getting shorter as you go to the white end, ending in 1/2 inch.
  6. Quarter ONION lengthwise, then slice crosswise fairly thin.
  7. If MUSHROOMS are large, cut in half one way, then about 1/8 inch thick at right angles, or if small, just slice.
  8. Tear or cut LETTUCE into pieces about 1-1/2 to 2 square inches in size.
  9. Pull leaves of Herbs from the stems and leave whole. Some Mints can have very large leaves which can be cut in half.
  10. Tumble together ALL Items except Tomatoes and Dressing. until well distributed.
  11. Gently tumble in Tomatoes until well distributed.
  12. Refrigerate until ready to serve (see Serving). Bagged in plastic and refrigerated, this salad (undressed) will still be fine the next day.
NOTES:

  1. Cucumbers:

      Persian or other varieties that don't need to be peeled or seeded (Japanese, European, English) are preferable. If all you have is the regular waxed green blimps, weight given is after peeling and seeding them.

  2. Radish:

      I use Daikon Radish (Japanese or Korean) which can be cut into sticks similar to the cucumber. If regular Red Radishes are what you have, they can be used, sliced a bit thick.

  3. Peppers:

      The peppers used for the photo example were three colors of "Mini Sweet Peppers" which I rather like, but Red or Green Anaheims will work well, or any color Bell Peppers. Of course, there's nothing stopping you from adding some moderately hot peppers too.

  4. Mushrooms:

      Regular White Mushrooms are fine for salads. Do not use Oyster Mushrooms, which are bitter when raw.

  5. Herbs:

      Use plenty. Americans and Europeans are timid with herbs, while in Anatolia, Caucasus, and the Levant, they are treated almost like vegetables. Suitable are Parsley (flat leaf only), Cilantro, Mint, Celery Leaf. The one you should use timidly is Tarragon.

  6. Dressing:

      Vinaigrette type dressing is best for this kind of salad. For suggestions, see our Salad Dressings list.

  7. Serving:

      Keep your dressing in a small jar that you can shake up vigorously before applying to the salad. Apply dressing only to portions being served - the Oil in dressings will quickly wilt the lettuce. For individual servings, it is good to take out some of the lettuce and line the bowls with it, as the heavier items tend to sink to the bottom. For Buffet serving, you definitely want to put a lot of the lettuce in the bottom of the bowl. It is also best to have a container of dressing (a lot more than if you had control of it). Provide a small ladle in the dressing. I emphasize small because if it is large, some yoyo will ladle most of the dressing onto his/her salad, leaving little for anyone else.

  8. Practice:

      These are principles for making a delicious mixed salad.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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