How much of each ingredient just depends on how many you are serving. And I never measure exactly when making a salad. Just use your common sense and you will be fine.
Course
Salad
Cuisine
Italian
AuthorTheSpicedLife
Ingredients
1handful of baby arugula per serving
2handfuls of baby greenslike Romaine, Radicchio, leaf lettuces, etc per serving
1handful of cornpreferably sliced off of a recently picked cob (think one cob per person) per serving
4-6baby potatoes per serving
4asparagus spears per person,trimmed and sliced into 2-inch pieces
1hard boiled eggsliced, per serving
slicesseveral of prosciutto per serving(optional--I love)
1/4cupshredded Pecorino Romano per serving
good quality Italian extra virgin olive oil for dressing
good quality Balsamico for dressing
Instructions
Add the potatoes to a large pot of salted water and bring it to a boil. Let the potatoes boil until they are crisp tender (how long will depend on size of potatoes--check after 15 minutes).
Add the corn and return to a boil. Let cook for another 2-3 minutes.
Add the asparagus pieces. Cook until the are bright green and crisp tender. Check the potatoes--they should be completely tender now.
Drain the cooked vegetables. Run some cold water over them--you do not need them to be cold, but it is better if they are just warm, and not hot enough to wilt the salad greens.
Mix the salad greens and place them in a large entree bowl. Sprinkle everything else on top of them. Drizzle with olive oil and balsamic vinegar and eat immediately.