You can choose from a variety of cultivated greens, such as:
Always follow the same process in preparing the greens: Remove any wilted leaves; wash and dry the greens carefully; break into pieces with your hands; put leaves between kitchen towels and refrigerate until ready to serve.
Salade de Noël, to accompany the Christmas turkey, is made with the tenderest celery leaves and the thick lower part of the stalks a few fresh truffles, anchovy fillets, and seasoned with newly pressed olive oil.
Salade de Pâques, to accompany the Easter leg of lamb, consists of crisp Boston lettuce seasoned with vinaigrette and garnished with hard-boiled eggs quartered lengthwise.
Salade mesclun (from the Niçois mescla, to mix) is a strong, bitter, invigorating salad made with dandelion, arugula, field lettuce, purslane, and watercress seasoned with vinaigrette and garnished with garlicky chapons.
Lastly, you can, of course, prepare endless variations of salades composées (mixed greens) using such combinations as endives and fennel bulbs or watercress, or endive and Boston lettuce—all seasoned with vinaigrette.
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