Green Salad with Vinaigrette Dressing
4 SERVINGS
For the Vinaigrette Dressing:
1/2 cup Olive oil
2 tablespoons White wine vinegar
2 teaspoons Lemon juice
1 Garlic clove, finely minced
1/4 teaspoon Salt
1/8 teaspoon Parsley, finely minced
To taste Coarse salt and black pepper
For the Salad:
3 cups Boston lettuce, broken into large pieces, chilled
2 cups Romaine lettuce, cut into 1-inch (2.5 cm) squares, chilled
2 cups Red leaf lettuce, broken into large pieces, chilled
6 Leaves chicory greens, watercress, or Chinese cabbage, chilled
To taste Salt and black pepper
Method:
Combine all ingredients for the dressing in a small bowl. Mix vigorously with a whisk for 1 minute, then cover the bowl with plastic wrap and let it stand at room temperature for 30 minutes to 1 hour.
When ready to serve, remove the chilled greens from the refrigerator, dry, and sprinkle with salt and pepper. Mix the dressing again and strain it, then mix again vigorously for about 1 minute before pouring it over the greens. Toss and divide evenly.
0 comments:
Post a Comment