Spring Salad

This is not barbecue, but I felt that I had to post it. Prior to refrigeration, salads were the first fresh food after a monotonous winter diet. I do have refrigeration, but the flavor of greens cut fresh from the garden cannot be matched. I love my Black Seed Simpson lettuce and anxiously wait for the first harvest. It is very light, tender, and should not be overpowered by other ingredients.

Garden fresh lettuce

Castevetrano* green olives, halved

Red onion diced

Simple vinaigrette salad dressing (recipe follows)

Combine all ingredients in proportions to your taste and add dress with the vinaigrette.

*NOTE: Castevetrano olives are from Sicily and are much milder than American-style green olives. One has to search for them.

French-style Vinaigrette

2/3 cup very good extra virgin olive oil

1/3 cup red wine vinegar

1/2 teaspoon salt

1/2 teaspoon powdered mustard

1/4 teaspoon white pepper

Combine all ingredients in a sealable container and shake vigorously just prior to use. Does not have to be refrigerated.