Craig Claiborne

Salad for One

Preparation info
  • servings

    1

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1½ to 2 cups salad greens, cut into bite-size pieces
  • Salt
  • 1 garlic clove, halved

Method

  1. Rinse the greens in cold water and drain well.

  2. Sprinkle the bottom of a salad bowl with salt and rub with garlic halves. Discard the garlic.

  3. Add the mustard and vinegar. Let stand for ten minutes. Add the greens, toss lightly, and sprinkle with oil. Toss, sprinkle with pepper, and serve.