SERVES 4 TO 6
For the 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. If you like, add mild fresh herbs, such as chives, tarragon, or basil, in small amounts.
2¼ |
teaspoons red wine vinegar |
⅛ |
teaspoon table salt |
Pinch ground black pepper |
|
3 |
tablespoons extra-virgin olive oil |
8 |
cups mixed salad greens, washed, dried, and torn into bite-sized pieces (see note) |
Combine the vinegar, salt, and pepper in a bowl; add the oil and whisk until combined. Place the greens in a large bowl, drizzle the vinaigrette over the greens, and toss to coat evenly. Serve.