Basic green salad

IMG_1181Every menu we have a green salad and I believe there is a real skill to putting together a great salad.  The kids astound me every class!

Season:  All year

Difficulty:  Easy

Serves:  4 – 6 at home, 20 in the classroom

Fresh from the garden:  assorted salad leaves


  • 2 large bowls
  • salad spinner
  • chopping board
  • knives
  • lemon juicer
  • metric measuring spoons & cups
  • whisk
  • tongs
  • salad bowl
  • salad servers

  • 6 cups assorted salad leaves



  • 1 tablespoon white wine vinegar
  • 1 teaspoon lemon juice
  • 3 tablespoons extra-virgin olive oil
  • sea salt & freshly ground black pepper
What to do

Select your salad leaves from the garden

  • When you are choosing your salad greens from the garden you will need to do the following:
    • Decide which plants are ready for harvesting.
    • Sample each plant and consider its taste and texture.  Some salad leaves are crisp-textured, others soft, and others crunchy.  Some salad leaves are neutral in flavour, others are bitter and others are sweet.  You need to balance your selection in terms of taste and texture e.g. don’t pick all bitter, crunchy leaves.

Wash and dry the salad leaves

  • Fill the large bowl with cold water and tip all the leaves and herbs into the bowl to soak for a few minutes.
  • Empty out the water, rinse the bowl, then add fresh water and return the leaves to the bowl.  Swish the leaves again in the clean water, then lift out a small handful and place in the salad spinner.  Put yellow or slimy leaves in the compost bucket, then tear and very large leaves into smaller pieces.
  • Dry the leaves very gently in the salad spinner.  Tip the dried leaves into the second large bowl.  Repeat this process, working in batches, until all the leaves have been dried.
  • Lay out a dry tea towel over the bowl and put in the refrigerator until needed.

Make the dressing

  • Juice the lemon and pour into the large bowl.  Add the vinegar and a little sea salt.  Slowly whisk in the oil until blended, then add the pepper.

Assemble the salad

  • Gently turn the leaves in the dressing using the tongs or your hands.
  • Use the salad servers to transfer the salad to the salad bowls, then serve immediately.

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