Name: Leafy Green Salad for Two
Total time: 10 min
Ingredients: 2 teaspoons red wine vinegar; 1/8 teaspoon table salt; Pinch ground black pepper; 3 tablespoons extra-virgin olive oil; 4 cups mixed greens , washed & dried

Why This Recipe Works

For our salad dressing recipe, we wanted to emphasize the flavor of olive oil, enhanced but not upstaged by the other ingredients. We particularly wanted to avoid nose-burning excesses of vinegar or garlic in our vinaigrette recipe. We determined that an oil to vinegar ratio of 4:1 satisfied most tastes. At that ratio, neither ingredient predominates, and you get a smooth, fine-tasting mixture that is neither harsh nor greasy.

Before You Begin

For best results, use at least two kinds of greens. A blend of mild, delicate greens, such as Boston and leaf lettuces, and peppery greens, such as arugula and watercress, is ideal. Romaine adds crunch and texture and is welcome in most salads. If you like, add mild fresh herbs, such as chives, tarragon, or basil, in small amounts.

Instructions

Combine vinegar, salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.

Place greens in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.

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