Mireille Johnston

Salade Verte

Fresh Green Salad with Vinaigrette

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

You can choose from a variety of cultivated greens, such as:

Ingredients

  • arugula (also called rocket or roquette)
  • Bibb lettuce
  • Boston lettuce
  • chicory
  • endive

Method

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.

Prepare Vinaigrette. Put the greens in a large glass, china, or earthenware bowl, add vinaigrette, and toss with your hands