THE GOODS
Living lettuce, butter lettuce or other, 1 head (Calandro’s)
Avocado, ripe, 2
Tomatoes. Small red, yellow and purple. 2~3 cups diced (1 container)
Purple onion, whole or half
Cucumbers, small mini sized, 4, diced thin.
Fresh garlic clove, 1 or 2
Artichoke hearts, canned, in water (not oil), 2 cans
Pepperoncini, mild, jarred, to your liking.
Black olives, pitted, canned, 1 can.
Sicilian or Italian extra virgin olive oil, to taste
Red wine vinegar, to taste
Balsamic Vinegar, to taste
Frugé Premium Cajun Seasoning® 1 tsp or to taste
Black pepper, 1 ~ 2 TB or to taste
Salt, 1~2 tsp or to taste
Fresh shaved Parmesan cheese, the real Italian stuff!
1 large salad bowl.
THE DO’S
Separate your lettuce leaves, wash, and stagger / layer them as you wash between paper towels to dry them front & back. Once patted dry with a paper towel, dice them into rows about a half inch thick, and cut the rows in half.
Cut your avocados in half, spin each half in opposite directions, and pull them apart. Take a sharp knife and carefully ‘hit’ the pit, as the knife is lodged into the pit, spin to remove. Use
a spoon to slowly carve out the fruit and remove. Dice the avocados about a ¼” thick.
Dice your tomatoes in half.
Slice your purple onion in half, then slice into thin slivers.
Dice your cucumbers thinly.
Take the fresh garlic, peel it, and smash it with the side of a knife. Rub the raw garlic all around the inside of the bowl, use pressure to break it into smaller pieces. Leave it in the bowl.
Open the artichoke cans halfway, drain, fill with water, and drain again.
Open your olive can halfway, drain, fill with water, and drain again. Repeat.
Add all of the produce ingredients to the bowl and toss.
Add the salt and pepper in layers throughout and toss.
Add Frugé Premium Cajun Seasoning®
Add the pepperoncini.
Toss in the olive oil, red wine vinegar, and balsamic vinegar to taste. Generally, 1 part vinegar to 3 parts oil depending on your taste.