Green Salad with Oil and Vinegar

Name: Green Salad with Oil and Vinegar
Yield: makes 4 servings
Ingredients: 2 tablespoons minced shallot or red onion, optional; 1/4 cup sherry, balsamic, or wine vinegar; 4 to 6 tablespoons extra virgin olive oil, to taste; Salt and black pepper to taste; About 1/2 pound lettuce and/or other greens, preferably a mixture

December 14, 2011

Simple, basic, and essential. You can always make a true Vinaigrette (page 600), but as is, this is the simplest green salad, as good for entertaining as it is for weeknights. Almost any greens are good with this dressing, from romaine, Boston, or iceberg lettuce to frisée or radicchio, but a mixture is best. The prepacked mesclun mixtures now sold in almost all supermarkets make it even easier.

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