Leafy Green Salad for Two

Published April 24, 2007.

Why this recipe works:

For our salad dressing recipe, we wanted to emphasize the flavor of olive oil, enhanced but not upstaged by the other ingredients. We particularly wanted to avoid nose-burning excesses of vinegar or garlic in our vinaigrette recipe. We determined that an oil to vinegar ratio of 4:1 satisfied… read more

For our salad dressing recipe, we wanted to emphasize the flavor of olive oil, enhanced but not upstaged by the other ingredients. We particularly wanted to avoid nose-burning excesses of vinegar or garlic in our vinaigrette recipe. We determined that an oil to vinegar ratio of 4:1 satisfied most tastes. At that ratio, neither ingredient predominates, and you get a smooth, fine-tasting mixture that is neither harsh nor greasy.

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Serves 2

For best results, use at least two kinds of greens. A blend of mild, delicate greens, such as Boston and leaf lettuces, and peppery greens, such as arugula and watercress, is ideal. Romaine adds crunch and texture and is welcome in most salads. If you like, add mild fresh herbs, such as chives, tarragon, or basil, in small amounts.

Ingredients

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