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The
Best and Simplest Green Salad
Almost any
combination of greens can make a salad and you don't have to get fussy
about salad dressing, either. Maost are just dressed with freshly squeezed
lemon juice or vinegar, olive oil, and salt and fresh pepper, all to taste.
Substitute any vinaigrette or other dressing you like for the oil and
vinegar.
Yield:
4 servings
Ingredients:
- 4 to 6
cups torn assorted greens (trimmed, washed, and dried)
- 1/4 to
1/3 cup extra-virgin olive oil or walnut oil
- 1 or 2
tablespoons balsamic vinegar or sherry vinegar
- Pinch
salt, plus more to taste
- Freshly
ground black pepper to taste (optional)
Method:
Place
the greens in a bowl and drizzle them with olive oil, vinegar, and a pinch
of salt. Toss and taste. Correct seasoning, add pepper if desired, and
serve immediately.
From How
to Cook Everything: Simple Recipes for Great Food
by Mark Bittman
Copyright© 1998 by Mark Bittman
Permission by Macmillan
New York, NY
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