This great salad recipe will compliment any chicken or meat dish.
What makes this salad so special is the Chardonnay vinegar. The brand I found was Midas Australian Aged Chardonnay Vinegar. You can buy it online or find stockists here:
It is not too tart, unlike lemon or balsamic vinegar. It has a sweet tangy flavour that bursts in your mouth without giving you tartness.
Ingredients:
1 head of Iceberg lettuce
2 shallots, thinly sliced
1 ripe pear, thinly sliced
1/2 cup Kalamata olives, pitted
1 cup fresh spinach leaves
2 tablespoons Chardonnay vinegar
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions:
Prepare the Salad Base:
Wash and dry the Iceberg lettuce and fresh spinach leaves. Tear the lettuce into bite-sized pieces and place them in a large salad bowl. Add the fresh spinach leaves.
Add Shallots and Pears:
Sprinkle the thinly sliced shallots over the lettuce and spinach leaves.
Arrange the pear slices on top of the salad. Pears add a sweet and juicy contrast to the salad’s crispness.
Incorporate Kalamata Olives:
Scatter the pitted Kalamata olives over the salad. The olives will bring a rich and briny flavor to the mix.
Prepare the Chardonnay Vinaigrette:
In a small bowl, whisk together 2 tablespoons of Chardonnay vinegar and 3 tablespoons of extra virgin olive oil. Season the vinaigrette with a pinch of salt and freshly ground black pepper to taste.
Dress the Salad:
Drizzle the Chardonnay vinaigrette over the salad mixture. Toss gently to ensure even coating.
Serve and Enjoy:
Serve the salad immediately as a refreshing appetizer or a side dish to complement your main course.
This salad combines the crispness of Iceberg lettuce, the freshness of spinach, the sweetness of pears, the tang of shallots, and the rich saltiness of Kalamata olives, all tied together with a delightful Chardonnay vinaigrette.
