In order to have really great flavor and a truly delicious salad you must have fresh ingredients. Never ever purchase pre-washed and bagged lettuce greens or chopped vegetables. If you must - you may have to drive a distance in order to get fresh ingredients.
Jemma's Signature Salad
1 1/2- 2 cups rinsed and dried ice burg lettuce
1 1/2 -2 cups rinsed and dried red-leaf lettuce
4 thinly sliced radishes
1/4 cup diced green pepper
1/4 cup diced celery
1 chopped cucumber
1 large vine ripe tomato
3 tablespoon finely diced sweet vidalia onion(optional)
1 medium Haas avocado chopped
salt and pepper to taste
Stella crumbled blue cheese to taste
I am big into rinsing all my fruit and vegetables multiple times. I usually fill up my sink half full and place leaf lettuce, radishes, pepper, celery and tomato in the sink. I let them soak for 20 minutes. Remove from sink and let dry on a dish towel for another 20 minutes.
I rinse the ice burg lettuce under running water for 5 minutes and let it drain in a wire colander in the sink.
I dice and chop all of my veggies up into the consistency we like-I add extra ingredients that suit me at the time-(my fridge always has an interesting assortment of vegetables) The next step is the lettuce. I know there are many professional Chef's that tear the lettuce instead of using a knife-I am not a professional so I cut up the lettuce too!
I have a very old wooden salad bowl that I use to toss everything together. Place the signature salad in your favorite salad plate or bowl(this is my Mother's China) garnish with this incredible rich, dense and mild blue cheese. Top with your most favorite dressing, salt and pepper to taste! Truly enjoyable!
Hint on keeping avocados from turning brown:
There are many theories on how to prevent an avocado from turning brown, for me it is leaving the pit in. By that I mean not disturbing the pit from the remaining unused half. For more information and other theories on this topic. Please follow this link:http://www.huffingtonpost.com/2012/01/10/keeping-avocados-from-turning-brown_n_1196633.html
This half of avocado was cut and sealed in a baggie with pit undisturbed for 24 hours in my refrigerator, still has a very presentable color.