Simple Garden Salad
A proper garden salad relies on crisp greens, a sharp vinaigrette, and the discipline to dress the leaves only seconds before they hit the table. Dry the leaves thoroughly so the dressing clings to the plant rather than pooling at the bottom of the bowl.
The dry leaf rule
Wet leaves repel oil, resulting in a bland salad. Use a spinner to remove every drop of water before assembling.
- salad spinner
- large mixing bowl
- whisk
- chef's knife
What goes in.
- 8 ozmixed lettuces, washed and spun dry
- 1English cucumber, sliced into half-moons
- 1 cupcherry tomatoes, halved
- 1/4 cupred onion, shaved into paper-thin slivers
- 3 tbspextra virgin olive oil
- 1 tbspred wine vinegar
- 1/2 tspflaky sea salt
- 1/4 tspblack pepper, freshly cracked
The lasting coat
Whisk your vinegar, salt, and pepper in the bowl before adding the oil. Once the salt dissolves, stream the oil in slowly to create a thick dressing that coats the leaves instead of sliding off.
The method.
Prepare the dressing
In the base of your large salad bowl, combine the red wine vinegar, salt, and black pepper. Whisk until the salt disappears.
Emulsify
While whisking constantly, pour the olive oil in a steady, thin stream until the mixture turns opaque and slightly thickened.
Toss
Add the dry lettuces, cucumbers, tomatoes, and onions to the bowl. Use your hands or large tongs to lift and turn the salad until every surface of the leaves is lightly coated with the vinaigrette.
Serve
Plate immediately. If the salad sits for more than a few minutes, the weight of the dressing will cause the leaves to wilt.
Other turns to take.
Herb-Forward
Add a handful of fresh flat-leaf parsley and torn basil leaves for a brighter, more pungent profile.
Texture Contrast
Add toasted sunflower seeds or slivered almonds just before serving to introduce a crunch.
When it doesn't go to plan.
If using a vinaigrette with garlic, let the minced garlic soak in the vinegar for 10 minutes before adding the oil to mellow its intensity.
Keep your washed greens in a zip-top bag with a paper towel tucked inside to absorb excess moisture until you are ready to assemble.
Use your hands to toss the salad; you can feel if you have used enough dressing and avoid bruising delicate lettuce leaves.
The ones that keep coming up.
Can I make this salad ahead of time?
You can prep the vegetables and dressing separately, but do not combine them until the very last moment to ensure the greens stay crisp.
How do I know if I have enough dressing?
The leaves should look shiny and slick, not sodden. If there is a pool of liquid at the bottom of the bowl, you have used too much.
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