Tossed green salad

Tossed green salad

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Many salads use a variety of young greens and sprigs of fresh herbs. The essence of a good salad is to mix with a lavish hand all the lovely leaves and herbs you can find at the greengrocer, or if one green is superb just use that.

The list given here is simply an inspiration for your version. For enough salad greens for a number of people, use a mixture chosen from: iceberg, cos and mignonette lettuce, young English spinach or rocket leaves, radicchio, coral or oak-leaf lettuce, frisée and witlof. Include one or more of these herbs: sprigs of tarragon, green basil, purple basil, flat-leaf parsley, chervil and watercress.

Mustard vinaigrette:

Ingredients

Quantity Ingredient
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
salt and a good grinding of pepper
1/3 cup extra virgin olive oil

Method

  1. Use fresh, unblemished salad greens. Wash and dry thoroughly, using a salad spinner or clean tea towel to shake off all water. Tear large lettuce leaves into attractive pieces. Cover and chill in green salad bags, until required. Break herbs into sprigs. Wash well, drain and dry. Arrange the salad in a large salad bowl. A wooden, glass or china bowl should be used and kept exclusively for salads. Pour over the dressing at the last minute and toss until every leaf is glistening. Serve immediately.
  2. To make vinaigrette: Beat vinegar and mustard together with a fork or small whisk, until well mixed. Add salt and pepper, then oil a little at a time, beating constantly until dressing thickens a little.

Note:

  • a 1/3 cup of dressing is sufficient for 1 lettuce plus a mixture of 1–2 cups of other greens.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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