CFG House Salad
welcome to the house. let’s eat.
There isn’t a big secret to my CFG House Salad, yet it wows guests whenever I serve it. The trick to this simple salad is to use the freshest premium ingredients you can find/afford.
Rinse and spin your lettuce right before plating as it livens the leaves — and be thoughtful in choosing your greens, too. Make sure they have some zest to them whether its incorporating lemony arugula or baby kale to the mix. It’s also time to dig out that way-too expensive olive oil you splurged on but never knew what to use it for.
For your toppers, hand-torn fresh mozzarella and sun-ripened vine tomatoes are essential, and freshly cracked salt & pepper is an absolute must. The luxury of a full piece of bacon can’t be beat, and your finishing touch is a warm baguette ready for tearing into. Don’t be afraid to eat parts of this salad with your hands either. Cheese, olive oil, fresh bacon and sun-drenched tomatoes make for perfection every time. - CFG
Ingredients:
Note: Portions depend on how many salads you’re making, so it’s really hard to go wrong with amounts.
Fresh artisanal greens (baby kale, arugula, picnic greens
Thick cut bacon, cooked
Vine ripened tomatoes
Fresh mozzarella
Freshly baked baguette
High quality extra virgin olive oil
Freshly ground sea salt
Freshly cracked pepper
Directions:
Liven greens with a good rinse in really cold water. (You can also soak lettuce in ice water for ~10 minutes or so and it will really firm up the leaves.) Spin dry using a salad spinner.
Assemble the salads beginning with lettuce, then sprinkle a few tomatoes on top followed by some generously torn portions of fresh mozzarella. Next, top with a slice of cooked, thick cut bacon.
Drizzle a generous portion of olive oil over the greens and then garnish with salt and pepper. Add a fresh slice of warm bread (baguette, sourdough, focaccia, etc.) to the plate.
Serve and enjoy!
