Homemade Crispy Fresh Salad and Lightly Fried Corn Chips
Crispy Fresh Salad
1. mesclun mix salad greens
2. baby spinach leaves
3. small - medium tomato
4. half a medium yellow onion
5. several radish bulbs
6. fresh snap pea pods
7. herbs de province
8. coarse gray sea salt
9. black pepper
10. clear herbed Italian dressing
Cut veggies to bite sized pieces and mix with hand torn leafy
greens in a bowl.
Sprinkle with herbs de province, salt and pepper to taste,
pour over Italian dressing and enjoy!
This salad is very simple and easy to do. The key to success is
the freshest crispiest veggies you can get a hold of!
The herbs, salt and pepper just add a fantastic kick to the
seasoning in the dressing and the bits of salad that don't really
get dressing .
Homemade Corn Chips
1. small corn tortilla
2. extra virgin olive oil
3. coarse gray sea salt
4. herbs de province
In a sauce pot slightly bigger than the tortillas pour enough
E.V.O.O. to come half way up your finger nail if the tip of
your finger is touching the bottom of pot. (Honest to goodness
that's how I measured it!)
Heat the oil until nice and hot. Drop a tortilla in and use a
spatula to keep it under. Flip tortilla over when edges darken
slightly. Once the edges of the tortilla start turning golden it's
time to take the tortilla out of the oil and drain of oil on
a clean pile of paper towel. Sprinkle, evenly, with herbs de
province and salt right away on top side only. If you do both
sides it's to heavy.
I find these to not retain the oil so they are crispy and tasty
but not greasy.