Over The Top Tossed Salad

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🌹🐰 Still trying to get it right.
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Over The Top Tossed Salad

Romaine lettuce
Red leaf lettuce
Boston and/or Bib lettuce
Escarole
Dandelion greens
Watercress
Arugula
Mesclun greens (baby wild greens)
Baby spinach
Radicchio

Tear and wash above greens into bite size pieces; spin dry.

Red cabbage - Shred Red cabbage on mandolin type slicer or slice very thin with knife.
Carrot - peel skin off; then using peeler shave carrot.
Black olives
Cherry or Grape tomatoes
Red onion - thinly sliced

Olive oil and/or Canola oil
Red Wine Vinegar
Chianti Wine Vinegar
Champagne Vinegar
Grated fresh garlic - grated on a microplane type grater or minced fine - to taste
Green olive paste - to taste
Anchovy paste - to taste
Granulated Garlic powder
Onion powder
Adobo seasoning (spice mix not the chilies paste)
Maggi Seasoning/sauce
Ground black pepper
Accent (or MSG) - if needed to correct flavor - optional
Salt - if needed to correct flavor

In bottom of large salad bowl place grated fresh garlic, green olive paste and anchovy paste. Add olive and/or canola oil (to taste) to bowl; and mix well to dissolve. Add greens, Radicchio, Red cabbage, black olives, tomatoes, carrot and red onion. Toss with oil; add more if necessary. Add small amounts each of red wine vinegar, Chianti Wine vinegar , champagne vinegar, Maggi sauce, garlic powder, onion powder, adobo seasoning and ground black pepper. Toss well and taste; adjust seasoning to taste.

May add cooked, drained and crumbled bacon if desired.
 
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