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    © 2015 by Emily Cohen and mylifemymenu.com

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    dressed french greens salad

     

    Click here for print friendly version

     

    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.