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Green Salad with Simple Vinaigrette

Green Salad with Simple Vinaigrette


1 tablespoon red wine or white wine vinegar
3 tablespoons extra-virgin olive oil
8 to 10 ounces mixed greens (about 1 handful per person)
  coarse sea salt
  freshly ground pepper

Cooking Instructions

In a salad bowl, combine the vinegar, 1/2 teaspoon salt, and the pepper. Whisk until the salt dissolves. Once the salt has dissolved, continue whisking while you slowly drizzle in the olive oil until the mixture becomes thick and creamy. Adjust the seasoning to taste. Just before serving, add the greens and toss to coat with the dressing.

Chef's Tip
The classic vinaigrette ratio combines 1 part vinegar to 3 parts oil. One teaspoon of Dijon mustard is often added, too. Your preference may call for a different mixing ratio. Other oils and vinegars will alter the taste and combination ratio as well.

Equipment List

Measuring Spoons
Salad Spinner
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