Prep 30 mins
Cook 0 mins
I've been looking for more salad ideas for the summer, and this one from Cooking Live on the Food Network got my attention! Just your basic spinach salad.
- 2 tablespoons red wine vinegar or 2 tablespoons sherry wine vinegar (or a combination)
- 1 clove garlic, peeled
- 6 tablespoons extra virgin olive oil
- 3⁄4 lb salad greens, about
- Measure the vinegar into a small bowl.
- Crush the garlic clove and add it to the vinegar, along with 1/2 teaspoon salt.
- After 10 minutes or so, whisk in the olive oil and a little freshly milled pepper.
- Taste and adjust the seasoning.
- Make the vinaigrette no more than a couple of hours before serving.
- Pick over the salad greens, discarding any tough outer leaves, or any that are wilted or blemished.
- (If you are using young head lettuces, trim the root ends with a sharp paring knife to free the leaves.) Fill a large basin with cold water and gently submerge the greens, allowing sand and grit to sink to the bottom.
- Lift the lettuces from the water and drain them in a colander, then dry them in a salad spinner.
- Wrap the leaves in clean cotton toweling and refrigerate in an airtight container.
- To serve, put the greens in a wide salad bowl and season with a small pinch of salt.
- Remove the garlic clove, whisk the vinaigrette, toss the greens lightly with just enough dressing to make the leaves glisten.
- (Your hands make the best salad-tossing tools.) Serve immediately with garlic toast or croutons.