Name: Tossed Green Salad with Balsamic Vinaigrette
Yield: Makes 4 Servings
Ingredients: 1½ tablespoons chopped fresh parsley and/or other fresh herbs, such as tarragon or chives (optional); 1 head of red-leaf lettuce or radicchio Additional greens: arugula or watercress, stems removed (optional); Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 head of Boston or other soft lettuce; 1½ tablespoons balsamic vinegar

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Preparing a well-made green salad is one of those basics that every home cook must master. It couldn’t be simpler, but you have to do it right—and that means paying attention to details. Drying the lettuce makes all of the difference in a crisp salad.

Ingredients

1 head of Boston or other soft lettuce
1 head of red-leaf lettuce or radicchio Additional gre

Method

To prepare greens: Trim off the cores and thick stems from the lettuces and greens. Separate the heads into leaves, discarding any bruised leaves. Wash the greens well, especially the arugula since it may be sandy. Drain well and dry thoroughly in a salad spinner

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Ingredients

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