Mixed Greens With Balsamic Vinaigrette
- Cuisine: American
- Course: Salad
- Features: Make-Ahead Recipes, Gluten-Free, Fast, Holiday (Thanksgiving)
Summary:
Dinner guests will appreciate this simple green salad, done well. Allow about 1 cup of greens per person.
MAKE AHEAD: Prepare your own mix of Boston lettuce, frisee, watercress, radicchio and Belgian endive leaves. Wash and spin-dry the greens a day in advance; keep them wrapped in a damp towel in the refrigerator. It's best to assemble the dressing/salad no more than 1 hour before serving.
12 servings
Ingredients:
- 1 large clove garlic
- Coarse kosher salt, plus more to taste
- 1/2 cup (scant) good-quality balsamic vinegar, plus more as needed
- 1 3/4 cups good-quality olive oil
- Dry red wine (optional)
- 12 cups pre-mixed or assembled mixed greens
- Freshly ground black pepper
Directions:
Use the flat or blunt side of a chef's knife to smash the garlic clove on a cutting board; use the knife to mix it with just enough coarse kosher salt to puree the garlic. Transfer to a large mixing bowl. Add the balsamic vinegar and whisk to combine, then slowly add 1 1/2 cups of the olive oil in a steady stream, continuing to whisk just until the mixture is emulsified; add balsamic vinegar or a few spoonfuls of wine, if needed. (The dressing should look like translucent peanut butter.)
Combine the salad greens and the remaining 1/4 cup of oil in a large salad bowl; season with salt and pepper to taste and toss well. Add half of the balsamic vinaigrette and toss gently to coat; pass the remaining vinaigrette at the table.
Recipe Source:
From chef-restaurateur Carole Greenwood.
E-mail the Food Section with recipe questions.
