I lined the bottom of my plate with the green, red, and yellowish leaves. I sprinkled on barely a shake of olive oil and salted the salad greens at once. Salata, after all, means salt. The touch of oil just makes it cling.
I sliced the chicken and laid it on top of the tender greens. I cut gherkins really thin and sprinkled the breast meat with pickle. I crumbled a tiny bit of Yorkshire Wensleydale Cheese with Cranberries over the whole salad and added a small shake of Cardini's original Caesar Salad Dressing. I used minimal cheese and dressing to keep the fat content low - just enough to get the taste of the anchovies in the dressing and the cranberries in the cheese.
I sat in the sunshine and enjoyed lunch. I was thinking that this salad was good enough to share. Everybody should taste this. I beat myself up a little for not getting a picture before I started eating, but I decided that even that wouldn't give you any idea of how good this dish really was.
I have noticed that Fresh Market is selling Heirloom lettuce in the produce section now. It would be easy for you to make this salad even though you don't have a local source for the greens. Any crumbly cheese you like would do. If you make it, take a picture! (I'll try not to forget next time.) Let me know if you enjoyed the recipe. I would have used croutons, but I couldn't find any in the pantry. Next time.
