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Green Salad with Basic Vinaigrette

This Green Salad with Basic Vinaigrette is the perfect side dish to any meal.

  • servings: 4
Photography: not applicable

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Ingredients

For the Green Salad

  • 1 mixed greens, such as radicchio, chicory, endive, red leaf, and Boston lettuce

For the Basic Vinaigrette

  • 1/4 cup vinegar, or fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon sugar, (optional)
  • 3/4 cup extra-virgin olive oil

Directions

  1. Step 1

    Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.

  2. Step 2

    Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.

  3. Step 3

    Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.

  4. Step 4

    For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).

Source
The Martha Stewart Show, November Fall 2005

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