Master RecipeMixed Green Salad
NOTE: We like a hint of garlic in our basic salad but find the flavor is too bitter when minced garlic is added directly to the dressing. For garlic aroma without any harshness, we rub the salad bowl with a halved clove. See figures 12 and 13, for tips on coring and washing heads of lettuce. This salad serves four.
1/2 medium garlic clove, peeled
2 quarts washed and dried mild salad greens, such as romaine, Boston, Bibb, or other leaf lettuces
1/4 cup Classic Vinaigrette or any variation (see Classic Vinaigrette)
INSTRUCTIONS:
1. Rub bottom and sides of large salad bowl (at least 4-quart) with garlic clove; discard garlic.
2. Place greens in large salad bowl. Drizzle dressing over greens and toss to coat. Serve immediately.
VARIATIONS:
Tri-Color Salad with Balsamic Vinaigrette
Dress 4 cups arugula, 1 small head radicchio, cored and leaves torn, and 2 small heads Belgian endives, stems trimmed and leaves cut crosswise into thirds, with 1/4 cup Balsamic Vinaigrette.
Asian Baby Greens with Orange-Sesame Vinaigrette
Dress 2 quarts baby spinach, mizuna, tatsoi, and/or other spicy Asian greens with 1/4 cup Orange-Sesame Vinaigrette.
Arugula Salad with Walnut Vinaigrette and Toasted Walnuts
Dress 2 quarts arugula and 3 tablespoons toasted and coarsely chopped walnuts with 1/4 cup Walnut Vinaigrette.