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dressed french greens salad


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This salad came to me via my customer, Yvette, during my catering days.  She is a very elegant French woman who claimed this was the only way to have a salad.  I may or may not have rolled my eyes, but in the end she was right. This recipe really allows for the lettuce to shine through.  Today, I found fresh arugula that we used here. This clean, simple recipe is an absolute favorite.


Yield: 1 medium salad


Prep Time:  3 minutes if your lettuce is precut and washed, 8 minutes if you need to cut your lettuce


Rating: Classic. Will always be relevant. Very fast to make – never a leaf left in the bowl.



1 head of your freshest lettuce (anything will do – Boston Bibb, Red Leaf, Romaine or even a box of any prepared baby lettuce will do)

1 handful of cherry tomatoes (optional)

1 Kirby cucumber, peeled and sliced (optional)

2- 3 tablespoons white or red wine vinegar

½ teaspoon kosher salt

¼ freshly ground black pepper

2-3 tablespoons extra virgin olive oil



Place your lettuce and any extra vegetables (I like mine just with tomatoes) into a bowl.  Drizzle your vinegar and oil directly onto the lettuce and sprinkle with the salt and pepper.  Using a gloved hand, gently toss your salad until your greens are well dressed but not soggy.


Plan Ahead:

You can cut the lettuce or vegetables the night before if you really need to.  Make sure your lettuce is completely dry before storing in a zippered bag lined with paper towel until you are ready to use.

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