Mixed Greens With Balsamic Vinaigrette

The Washington Post, November 14, 2007

• • Cuisine: American
• • Course: Salad
• • Features: Fast, Holiday, Make-Ahead Recipes (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.

173 calories, 18g fat, 3g saturated fat, n/a cholesterol, 28mg sodium, 3g carbohydrates, 1g dietary fiber, n/a sugar, 1g protein.