provided by Jim Gordon
This salad uses an all-purpose homemade dressing (a vinaigrette) that relies a lot on how good and fresh the olive oil is. The idea is to moisten all the greens but not drench them when you toss it. Make the dressing ahead, and have the salad greens all clean and waiting in the fridge.
1/2 bag mixed baby greens (or one head of lettuce of your choosing)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon Dijon-style mustard
1 pinch of salt
Freshly ground black pepper
Rinse and drain the greens (unless they were pre-washed) and put the greens in a large shallow serving bowl. Combine the oil, vinegar, mustard, salt and a few twists of pepper in a small bowl or large measuring cup. Just before serving, stir the dressing frenetically with a whisk or fork until well mixed and drizzle over the greens. Mix with salad tongs or two large spoons until coated lightly with the dressing. Serves two to four.