Country Style Fresh Summer Salad


  • 1/2 pounds each of young spinach, frissee and red-leaf lettuce
  • 1 cup of brine-cured black olives
  • 1/4 pound of goat cheese, crumbled
  • fresh mint and young basil leaves to taste (small leaves)
  • 1 garlic clove, minced
  • 1 anchovy, rinsed and chopped
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of extra virgin pine nut oil
  • 3 tablespoons of red wine vinegar
  • salt and pepper to taste
  • 1 teaspoon of lemon juice


Put greens, onions, cucumbers, olives, goat cheese and herbs in a large bowl. Toss well. Mix garlic, anchovy, vinegar and salt to taste in a small bowl. Pour over the greens in the bowl. Add oil, black pepper and lemon juice to taste.