To make a good salad is to be a brilliant diplomat – the problem is entirely the same in both cases. To know exactly how much oil one must put with one’s vinegar.
– Oscar Wilde
Salad ala Barbecue Photo by PH Morton
Salad a la Barbecue
Last weekend we had our first barbecue in our garden. It was all very impromptu. We had burgers, sausages, pork chops and chicken marinated in hot peri-peri sauce.
We also had couscous and buns plus I made a salad which is a barbecue essential to compliment all the meat being partly incinerated on hot coals.
The salad was welcomed by everyone with great gusto.
It was so easy to put together.
1/2 medium iceberg lettuce, shredded
4 spring onions, sliced
3 sticks of celery, sliced
1 medium cucumber, sliced
10 cherry tomatoes, halve
1 tbsp cider vinegar
1 tsp olive oil
salt & pepper
Procedure:
Put everything in a bowl with the vinegar, oil and season with salt and pepper.