Pure Green organic kitchen Dark Organic Autumn Salad allow 15 minutes
ingredients: Black tomatoes (or heirloom) Purple Basil Red leaf Lettuce Green Onion Prosciutto Parmesan Raw Unfiltered Olive Oil Balsamic vinegar Fleur de Sel or Herbamare
method: Wash and half your tomatoes. Use lots. Wash and tear up your lettuce. Slice a couple of green onions and toss it all in a bowl. Slice strips of prosciutto as thinly as your knife will allow and add to the mix. Using a veggie peeler shave in several bits of parmesan. Finally, chop up a good handful of basil and toss on top. Drizzle with a good quality unfiltered olive oil which will have a nice nutty flavor. You could also add a little flax oil if you don’t have raw olive oil. On top of the oil drizzle a good quality aged balsamic vinegar and sprinkle with salt to taste. Toss it all up and savour the sweet black tomatoes and balsamic along with the bursts of salty prosciutto and parmesan.
Pure Green Living {Sept/October 2010} p.84