Green Salad with Vinaigrette
- 1/2 pound butter lettuce or mixed salad greens,
torn into small pieces (about 8 cups)
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme leaves (optional)
- 1/8 teaspoon salt
- Pinch of freshly ground pepper
- 6 tablespoons olive oil
Put the torn salad greens in a colander and gently rinse well under cold, running water. Drain well and dry between layers of paper towels or spin dry in a salad spinner. Pile the dry greens in a salad bowl and cover loosely with a damp paper towel. Refrigerate until ready to serve.
In a small bowl, combine the vinegar, mustard, thyme leaves, salt and pepper. Using a small whisk, stir until well blended. Whisking constantly, add the olive oil in a slow, steady stream until completely mixed. Taste the dressing and add more salt and pepper, if you like. Cover the bowl with plastic wrap and refrigerate until ready to serve.
Just before serving, add about half of the dressing to the salad greens. Using salad tongs or large spoons, toss the greens until they are evenly coated with the dressing. Taste and add more dressing, if you like. Serve immediately. Serves 6.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).