Salad for One

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Preparation info

  • servings


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1½ to 2 cups salad greens, cut into bite-size pieces
  • Salt
  • 1 garlic clove, halved
  • ½ teaspoon dry mustard
  • 2 teaspoons wine vinegar, approximately
  • 2 tablespoons olive oil, approximately
  • Freshly ground black pepper


  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.

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