I was 18 when I first ate this salad at my teammate’s home over Winter Break. Like so many of the best things we eat, there was no written recipe for this salad. Her mom “just knew” how to do it. So one time, I showed up early for a party at their house to watch her do her stuff. I’ve been making it ever since.
We’re sharing it now because it is a magnificent accompaniment to Easter ham. I have already been told that it is my contribution to my family’s Easter table on Sunday.
Serves six; I usually make a double.
1 large head of romaine, chopped or torn into pieces, chilled
¼ cup olive oil
1 large, juicy lemon
Grated parmesan cheese (the good stuff, not the stuff in the green can)
Crush garlic into olive oil and let sit for at least one hour (if you want some serious kick, let it sit longer than that)
To assemble salad, add olive oil with garlic, the juice of one lemon and a healthy dose of Worcestershire sauce to taste. Toss and taste. Adjust lemon, oil and sauce as needed. Toss again. Add pepper to taste, parmesan cheese and croutons. Serve.
Approximate nutritional information:
Calories: 142; fat 11.2; cholesterol 7; sodium 209; carbs 7.2; protein 4.2; vitamin A 6%; calcium 11%; vitamin C 9%; iron 3%
*In my family, this salad goes by the name of Bad A**. As in “Hey, will you make Bad A** for Easter dinner?” I tend to go strong with the garlic. But we’re not trying to offend anyone here. So feel free to call it what you like.