1 head Romaine lettuce
big handful of pitted Kalamata olives
4-6 oz feta or blue cheese
1 grated carrot and / or parsnip
1 cup of marinated artichoke hearts, rinsed
time: 15 mins
you will need:
grasp the Romaine lettuce by the stem and, using a serrated knife, slice it almost to the stem lengthwise. Give it a quarter turn and slice again. Repeat this twice more, then start slicing across the lettuce so that you cut it into strips. Stop when you reach the stem!
slice the red Romaine and Treviso in a likewise fashion.
tear the watercress loose from their stems and add, with the lettuces, to a large salad bowl.
chop the scallions, radishes, cucumbers, red pepper and artichokes. Add to the bowl.
grate the carrot and, if using, about 1/2 a parsnip onto the salad heap.
top with the olives, balls of ripe avocado, crumbled cheese and cherry tomatoes.
chill until serving
(did I mention wash and dry the lettuce leaves? probably not because Bea loves buying hydroponic lettuces which do not need washing)
try the 'better red than dead' version:
make the salad using arugula, persian cucumbers and scallions but garnish by arranging a circle of halved cherry tomatoes along the outermost ring of the bowl, then a circle of sliced red peppers, then a circle of quartered roasted baby beets, followed by a circle of sliced radishes and an innermost circle of kalamata olives. Bea recommends a citrusy dressing (think blood orange) for any salad with beets.