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By Craig Claiborne
Rinse the greens in cold water and drain well.
Sprinkle the bottom of a salad bowl with salt and rub with garlic halves. Discard the garlic.
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.
© 1966 Craig Claiborne estate. All rights reserved.