Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Mixed Green Salad with Classic French Vinaigrette

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Preparation info

  • 1

    portion
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Cleaned romaine, torn into bite-sized pieces

Method

Procedure

Finishing

  1. Place the romaine and leaf lettuce in a work bowl.
  2. Gently tear the Boston lettuce and add it to the bowl.
  3. Squeeze the vinaigrette over the top. Toss to coat the greens with the dressing.

Plating