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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


  • 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)

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
Copyrightę 1998 by Mark Bittman
Permission by Macmillan
New York, NY


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