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.
Ingredients:
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
Directions:
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.
