TOSSED GREEN SALAD WITH HERB VINAIGRETTE

Sunday, August 9, 2009

Serves 4-6
Adapted from The Way To Cook by Julia Child

This particular salad is plain and palate cleansing. You can make it with any type of lettuce or a mixture of several. It should be served when your other dishes are heavy or complex.
Note: We made this salad with just Boston lettuce and served it as part of the Julia Child Tribute Dinner. It was perfect.

1 lb salad greens, all one kind or a mixture, washed and dried
¼ cup fresh herbs, such as parsley, tarragon, or dill
2/3 cup homemade vinaigrette

HERB VINAIGRETTE
2 tsp fresh lemon zest
¼ tsp salt
½ Tbsp Dijon mustard
2 Tbsp fresh lemon juice
½ cup extra virgin olive oil
Freshly ground black pepper

1. MAKE VINAIGRETTE
In a small bowl, use the back of a spoon to mash lemon zest and salt together into a paste. Beat in the mustard and the lemon juice. When blended, slowly add the oil and whisk until fully combined. (you can also put everything into a screw top jar and shake vigorously). Season to taste with salt and pepper.

2. TOSS THE SALAD
Place lettuce leaves and herbs in a wide shallow bowl and toss with enough vinaigrette to lightly coat the leaves