Tossed Green Salad with Balsamic Vinaigrette

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.


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


  1. 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