Transylvanian-Style Dressed Green Salad
I noticed that on May 1st you were away at the seaside, in the mountains, or at the spas. I hope you rested, had a good time, and most importantly ate well. I stayed home and rested a bit. I prepared simple food: grilled chicken legs and oven-baked salmon, which I garnished with well-dressed salads. For the grilled chicken legs I made this green salad dressed with a sweet-sour vinaigrette, Transylvanian style, and obligatorily with garlic.
The vinaigrette contains sugar which "cuts" the acidity of the vinegar and enhances the aroma of the salad. Also, the vinegar is diluted with water so it's not too harsh. I add 2 tablespoons of water to 1 tablespoon of fine vinegar. You can adjust the amount of water according to your taste, depending on how much you like to taste the vinegar and what type of vinegar you use. I usually use only very fine vinegars, not because I'm fussy, but because I really don't like strong vinegar. For a while I thought I would never get used to vinegar, but I discovered a few (balsamic or balsamic cream; rice vinegar; sherry vinegar) that are pleasant and if I measure them carefully they actually improve my recipes. So if the vinaigrette prepared according to this recipe seems too weak, just reduce the amount of water.
I hope you enjoy my green salad!
Ingredients
1 fresh head of lettuce (about 200g)
1 small garlic clove
1 sprig of dill
1 tablespoon oil
1 tablespoon vinegar (I used sherry vinegar; or white wine or rice vinegar)
2 tablespoons water
1/2 teaspoon sugar
salt, black pepper
Servings: 2
How to prepare transylvanian-style dressed green salad
- Separate the lettuce leaves, wash them and then dry them very well. Stack them on top of each other, roll them like a cigar and then cut into strips. Put the lettuce strips in a bowl. Sprinkle the finely chopped dill on top.
- In a small cup, add the water and sugar and stir until the sugar dissolves. Add the oil and vinegar and stir until it becomes an emulsion. Add the crushed garlic.
- Pour the vinaigrette over the salad, sprinkle with salt and ground black pepper and mix gently. The salad can be served immediately, but I like it after it sits for 30 minutes to 1 hour, because the green lettuce marinates lightly. So I stuff it in a jar and keep it like that until serving time. If it needs to be kept longer, I put it in the refrigerator. However, it's best to consume it on the day it's prepared.