dressed french greens salad
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.
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.