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Sucrine Hearts Salad with Manzanilla Olive Salsa

Yields1 Serving

Sucrine Hearts Salad with Manzanilla Olive Salsa

Dressing
 ¼ cup Manzanilla green olives
 1 tomato
 ½ cucumber
 ½ lemon
 6 tbsp olive oil
 2 tbsp balsamic vinegar
 4 pinches table salt
 5 turns of a pepper mill
Salad
 2 heads romaine lettuce or 3 sucrines
  cup Manzanilla green olives
 1 red onion
 3 tomatoes
 1 cucumber
 ½ bunch chives
Olive dressing
1

Pit Manzanilla green olives and cut into a fine brunoise.

2

Remove seeds from tomato, peel and hollow out the half cucumber, and cut into a fine brunoise.

3

Squeeze juice from lemon.

4

Combine all vegetables in a bowl. Add olive oil, balsamic vinegar, lemon juice, salt, and pepper and set aside.

Salad
5

Wash and quarter heads of lettuce.

6

Pit Manzanilla olives and cut into slices.

7

Cut red onion into thin slices and soak in cold water for 5 minutes.

8

Peel, hollow out, and dice cucumber.

9

Remove seeds from tomatoes and cut into cubes.

10

Toss all salad ingredients together.

Presentation
11

Arrange salad on a plate. Pour 1 to 3 spoonfuls of olive dressing on top.

12

Mince chives and use to garnish.