Simple Tossed Green Salad
A salad should be an exercise in texture. If the greens are wet or the dressing is heavy, the experience collapses into a soggy mess.
Dry greens are non-negotiable.
Wash your greens well ahead of time so they have plenty of time to drain, or use a salad spinner to pull every drop of moisture from the leaves.
- large wooden or glass mixing bowl
- salad spinner
- whisk
- small glass jar
What goes in.
- 8 ozmixed salad greens, washed and dried
- 1/4 cupextra virgin olive oil
- 1 tbspred wine vinegar or lemon juice
- 1 tspDijon mustard
- to tastekosher salt and freshly cracked black pepper
Whisking to unify
Combine the vinegar, mustard, salt, and pepper first, then stream in the oil while whisking constantly. You are looking for a creamy, thickened consistency that won't separate on the plate.
The method.
Prepare the greens
Place the dried leaves in a large bowl. Ensure they are cold; if they have been sitting out, chill the bowl in the refrigerator for ten minutes.
Emulsify the dressing
Whisk the mustard, vinegar, salt, and pepper in a small bowl until the salt dissolves. Slowly whisk in the olive oil until the mixture appears pale and opaque.
Dress the salad
Drizzle half the dressing over the greens. Use your hands or large tongs to lift and toss the leaves from the bottom of the bowl toward the top until the leaves look glossy.
Adjust and serve
Taste a single leaf. If it needs more acidity or salt, add a small splash of vinegar or a pinch of salt and toss once more. Serve immediately.
Other turns to take.
Herbed Finish
Add a handful of fresh torn parsley, chives, or tarragon to the leaves before tossing for a sharper aromatic profile.
Crunch Addition
Toss in toasted walnuts or thinly sliced raw radishes just before serving to contrast the soft texture of the leaves.
When it doesn't go to plan.
Never dress a salad more than a minute before it hits the table, or the weight of the oil will wilt the leaves.
If your dressing is too tart, add a half-teaspoon of honey to balance the vinegar.
Store greens in an airtight container lined with a dry paper towel to keep them crisp for days.
The ones that keep coming up.
Why use Dijon mustard?
The mustard acts as an emulsifier, preventing the oil and vinegar from separating while it sits on the plate.
Can I use bottled dressing?
You can, but store-bought dressings are often stabilized with gums that create a heavy, sticky mouthfeel rather than the light, bright coating of a fresh vinaigrette.
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