Classic Garden Salad
This is not a bowl for leftovers; it is a composition of textures. By ensuring your greens are cold and your dressing is properly emulsified, you elevate raw vegetables into a centerpiece.
Dry greens are the difference between crisp and soggy.
Use a spinner or roll the leaves in a clean kitchen towel until they are entirely free of surface moisture. Wet leaves will cause the dressing to slide off, leaving you with a puddle at the bottom of the bowl.
- large wooden or ceramic bowl
- salad spinner
- whisk
- chef's knife
What goes in.
- 8 ozbutter lettuce or romaine, torn into bite-sized pieces
- 1 cupcherry tomatoes, halved
- 1large cucumber, sliced into thin rounds
- 1/2red onion, shaved into paper-thin slices
- 1/4 cupextra virgin olive oil
- 1 tbspred wine vinegar
- 1 tspDijon mustard
- to tastesea salt and cracked black pepper
Binding the Dressing
Whisk the vinegar and mustard together first, then stream in the olive oil slowly while whisking constantly. This creates a stable, thickened vinaigrette that clings to the leaves rather than pooling.
The method.
Prepare the greens
Wash the lettuce and spin it until completely dry. Tear the leaves by hand to avoid bruising the edges with a knife.
Make the vinaigrette
In a small jar or bowl, whisk the mustard, vinegar, salt, and pepper. Slowly incorporate the oil until the mixture turns opaque and thickens.
Assemble the vegetables
Place the greens, tomatoes, cucumber, and onion into your large bowl. Do not toss yet.
Dress and serve
Drizzle the dressing over the top just before serving. Use clean hands or large spoons to gently fold the salad, ensuring every leaf is coated with a light, even sheen.
Other turns to take.
Crunchy Addition
Toss in a handful of toasted sunflower seeds or sourdough croutons immediately after dressing.
Herbed
Mix in a small handful of fresh chives or flat-leaf parsley leaves directly into the greens.
When it doesn't go to plan.
Keep your lettuce in the refrigerator until the very last second before preparing.
If you are using red onion, soak the slices in ice water for 5 minutes before adding to the salad to remove the sharp, raw bite.
Only dress the amount of salad you intend to eat; once the salt in the dressing hits the greens, they will wilt within minutes.
The ones that keep coming up.
Can I make the dressing in advance?
Yes, it keeps for a week in the refrigerator, but let it come to room temperature and give it a quick re-whisk before using.
Why do you recommend tearing the lettuce by hand?
A knife edge can oxidize the leaves more quickly than a clean tear, which can cause the lettuce to brown faster at the cut sites.
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