Simple Tossed Green Salad Recipe
Ingredients
| French Dressing | ||
| 1 cup salad oil or half olive oil | ||
| 1/4 cup wine vinegar or lemon juice | ||
| Mixed herbs | 1 Teaspoon, dried | |
| Chopped | 1 Tablespoon, chopped | |
| 1 scant teaspoon salt | ||
| Black pepper | 1 To taste | |
Directions
Mixed greens make the best salad, and it is easy to have an assortment: leaf or Boston lettuce, iceberg lettuce, Bibb lettuce, salad-bowl lettuce, chicory, endive, romaine.
Tear them up, making sure that they are well washed, dried, and crisped.
Mix the dressing in a jar and shake it well.
Pour over just enough to coat each piece of greens, with no leftover pool of dressing in the bottom of the bowl.
Toss the salad well, until it barely begins to wilt a bit.
As the French describe it, the salad should "se fatigue."
Tear them up, making sure that they are well washed, dried, and crisped.
Mix the dressing in a jar and shake it well.
Pour over just enough to coat each piece of greens, with no leftover pool of dressing in the bottom of the bowl.
Toss the salad well, until it barely begins to wilt a bit.
As the French describe it, the salad should "se fatigue."
Chef
