Sometimes, less is more. This simple salad by all appearances is, well, simple. But the vinaigrette, made with just a few ingredients, is full of flavor and is so easy to whip up in minutes.
For this salad, make the vinaigrette in your serving bowl. Then, add the salad greens and toss until each leaf has dressing. Then continue tossing several times more. Then plate the salad onto individual serving plates.
You can use your favorite greens for this salad choosing the variety with the seasons. Wintertime calls for Belgian endive. Spring and Summer are the perfect time to use red oak leaf lettuce, arugula, or mixed greens as I used for this meal.
2 t. sherry vinegar
1/4 t. sea salt
freshly ground black pepper
1/2 t. Dijon mustard
1 small clove garlic, peeled, green germ removed, and then minced
1/4 cup extra virgin olive oil
7 - 8 cups of mixed greens, rinsed, patted dry and torn into bite sized pieces
Place the vinegar, salt, pepper, mustard, and garlic in a medium-sized bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
From French Farm House Cookbook by Susan Herrmann Loomis
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