Green salad

Green salad

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
garlic, (optional)
80ml * vinaigrette dressing [rid:4599]
mixed fresh herbs, chopped
1 lettuce
or selection salad greens

Method

  1. If lettuce leaves are large, pull rather than cut them apart. Wash well, spin-dry in a salad basket or clean cloth. Make sure this is thoroughly done. If lettuce is at all limp, put it into refrigerator (in salad drawer or hydrator) until crisp. Tear into bite-size pieces and put into a salad bowl with other greens. Watercress should be well rinsed in the bunch under cold running water, then shaken to get rid of moisture. Carefully pick over and remove some of the stalk; use sprigs only. Watercress gives a slightly peppery taste to salads.
  2. Garlic may be used to flavour a green salad, but use it cautiously. Either rub bowl with a peeled clove or, better still, rub a clove well over a crust of French or ordinary bread. Having put salad into bowl, bury this chapon, as it is called, among leaves (not forgetting to remove it before serving the salad at the table).
  3. Add vinaigrette dressing by sprinkling it over leaves, tossing lightly to make them glisten. A green salad should be dressed at the last moment, otherwise leaves will wilt and be unappetising. For a large amount of salad, you will find it easier to mix it with its dressing in a really big bowl, and then to transfer it to your salad bowl.
  4. To make salad the Italian way: sprinkle in enough oil on its own, tossing leaves all the time to make them glisten. Mix vinegar (one-third of the quantity of oil used) and seasoning together, and sprinkle over greens. For stronger flavour, crush garlic with a little salt and add to this dressing. Stir once or twice before serving salad, so that dressing is evenly distributed. Before serving, sprinkle with chopped herbs and parsley.

Note

  • 80 ml vinaigrette is usually enough for one lettuce plus 1–2 handfuls of other greens.
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