(Salade Verte à la Vinaigrette)
This is a basic recipe, one that should be part of every culinary repertoire. On the farm it is an everyday salad that changes according to the season, depending on what greens are fresh in the garden.
In winter I am a slave to escarole, which I occasionally combine with Belgian endive. In spring and summer I mix greens, using green or red oak-leaf, mesclun (a fragrant mix of young greens), arugula, and fresh herbs.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
Step 2
2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
Step 3
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