Simple Green Salad with Vinaigrette
The difference between a bowl of wet leaves and a clean, sharp side dish is how you handle the water. If the lettuce is dry, the dressing clings; if it is damp, the dressing slides off and pools at the bottom.
Dry greens are your priority.
If you are using a salad spinner, spin until no droplets fly off. If you do not have one, pat the leaves gently between clean kitchen towels.
- Salad spinner
- Large mixing bowl
- Small jar or whisk
- Tongs or clean hands
What goes in.
- 8 ozmixed salad greens, washed and dried
- 1 tbspred wine vinegar
- 3 tbspextra virgin olive oil
- 1/2 tspkosher salt
- 1/4 tspfreshly cracked black pepper
- 1 tspDijon mustard
Whisking for stability
Combine the vinegar, salt, pepper, and mustard in a small jar. Pour the oil in a slow, steady stream while whisking rapidly until the mixture thickens and turns pale, ensuring it does not immediately break apart.
The method.
Prepare the greens
Place your dried greens in a large bowl. Ensure they are cold and crisp to the touch.
Create the dressing
Add the vinegar, mustard, salt, and pepper to a jar. Shake or whisk until the salt dissolves, then add the oil and whisk until emulsified.
Dress the leaves
Pour only half the dressing over the greens. Toss gently with your hands to coat each leaf lightly, adding more dressing only if the leaves look dull.
Serve
Plate immediately. Even a few minutes in contact with the acid will cause the greens to wilt.
Other turns to take.
Sharp Vinaigrette
Replace the red wine vinegar with fresh lemon juice and add a pinch of minced shallot.
Crunchy Addition
Add thinly sliced radishes or cucumbers immediately before tossing.
When it doesn't go to plan.
Always taste the dressing with a single leaf of lettuce before dressing the whole bowl to adjust the salt level.
If the dressing separates, give the jar another vigorous shake right before pouring.
Keep your greens in the refrigerator until the exact moment you are ready to dress them.
The ones that keep coming up.
Why does my salad get soggy so quickly?
You are likely dressing it too early or the leaves were still damp from washing when you added the vinaigrette.
Can I make the dressing in advance?
Yes, it will keep in the refrigerator for up to a week; just bring it to room temperature and shake it well before use.
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