Green Salad Dressed in The Bowl

This is more about technique than it is a recipe. If you start with the freshest salad greens, a good quality olive oil, your favorite vinegar, and maybe a handful of fresh herbs, you will end up with a perfectly dressed, perfectly seasoned salad.  

Serves 2 

• 4 cups mixed lettuce, washed and spun dry

• sherry vinegar or you can also use lemon juice, champagne vinegar, or rice wine vinegar. Balsamic vinegar is too heavy for most delicate lettuces, but you could add a drop or two if you love the flavors. 

• pinch kosher or sea salt

• freshly ground black pepper

• Good-quality extra-virgin olive oil

• A small handful of herbs, optional (tarragon, chives, parsley, or cilantro leaves are all good options) 

Place the lettuce in a large mixing bowl. With freshly washed hands, toss the lettuce gently as you drizzle in some of the vinegar. Toss well, add a pinch of salt and taste. Add the black pepper to taste.

Taste a lettuce leaf. Does it taste acidic? If not, add a little more vinegar, then toss taste again.

While tossing with one hand, add a very small amount of olive oil. It is easy to overdo it here, so hold back. Then toss and taste. The dressing should be very well balanced and lively.