Seasonal Salad with Herb Vinaigrette

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Seasonal Salad with Herb Vinaigrette

 

 

2 tablespoons red wine or sherry vinegar, or a

combination

1 small garlic clove, peeled

Salt

6 tablespoons extra-virgin olive oil

Pepper

6 large handfuls salad greens, about 3/4 pound

Measure the vinegar into a small bowl. Crush the

garlic clove and add it to the vinegar, along with 1/2

teaspoon salt. After 10 minutes or so, whisk in the

olive oil and a little freshly milled pepper. Taste

and adjust the seasoning. Make the vinaigrette no more

than a couple of hours before serving.

 

Pick over the salad greens, discarding any tough outer

leaves, or any that are wilted or blemished. (If you

are using young head lettuces, trim the root ends with

a sharp paring knife to free the leaves.) Fill a large

basin with cold water and gently submerge the greens,

allowing sand and grit to sink to the bottom. Lift the

lettuces from the water and drain them in a colander,

then dry them in a salad spinner. Wrap the leaves in

clean cotton toweling and refrigerater in an airtight

container.

 

To serve, put the greens in a wide salad bowl and

season with a small pinch of salt. Remove the garlic

clove, whisk the vinaigrette, toss the greens lightly

with just enough dressing to make the leaves glisten.

(Your hands make the best salad-tossing tools.) Serve

immediately with garlic toast or croutons.

 

Yield: 6 servings

Prep Time: 30 minutes

Difficulty: Easy

 

 

 

 

 

 

 

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