Mixed Green Salad with Classic French Dressing
ByPublished on August 22, 2007
Time
10 minutes
Yield
Serves 4
Ingredients
½ medium clove garlic, peeled4 teaspoons red wine vinegar½ teaspoon table salt¼ teaspoon ground black pepper5 tablespoons extra virgin olive oil2 quarts mild salad greens, such as romaine, Boston, Bibb, or other leaf lettuces
Before You Begin
Salt and pepper are mixed first with the vinegar for subtlety, while the garlic is rubbed into the bowl for aroma without bitter flavor.
Instructions
- Rub bottom and sides of large salad bowl (at least 4-quart) with garlic clove. In the rubbed bowl, mix vinegar, salt, and pepper. Add oil, then whisk or mix with fork until smooth, about 30 seconds. Add greens, and toss to coat. Serve immediately.
Time
10 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For our salad dressing recipe, we wanted to emphasize the flavor of olive oil, enhanced but not upstaged by the other ingredients. We particularly wanted to avoid nose-burning excesses of vinegar or garlic in our vinaigrette recipe. We determined that an oil to vinegar ratio of 4 to 1 satisfied most tastes. At that ratio, neither ingredient predominates, and you get a smooth, fine-tasting mixture that is neither harsh nor greasy.
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