GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)

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Green Salad with Oil and Vinegar Dressing (Salade Verte à la Vinaigrette) image

Provided by Susan Herrmann Loomis

Categories     Salad     Garlic     Leafy Green     Mustard     No-Cook     Vegetarian     Quick & Easy     Dinner     Lunch     Vinegar     Healthy     Vegan     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 teaspoons sherry vinegar
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon Dijon mustard
1 small clove garlic, peeled, green germ removed, and minced
1/4 cup (60 ml) extra-virgin olive oil
7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

Steps:

  • 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.
  • 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
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