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Wednesday, September 12, 2018

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Simple Green Salad

Simple Green Salad
Simple Green Salad
MAKES: 4 servings
TIME: 10 minutes
The basic green salad remains a staple because it’s fresh, quick, easy, and even healthy; it doesn’t even really re quire whisking up vinaigrette, though of course using one instead of the oil, vinegar, and seasonings listed here won’t hurt.
6 cups torn assorted greens, like mesclun
or any lettuce
About 1/3 cup extra virgin olive oil
About 2 tablespoons sherry vinegar,
balsamic vinegar, or freshly squeezed
lemon juice
Salt and freshly ground black pepper
Put the greens in a bowl and toss them with oil, vinegar, a pinch of salt, and some pepper. Toss and taste. Adjust the seasoning and serve immediately.
Green Salad with Fresh Herbs. Use 5 cups assorted greens (mesclun or the like) and add a cup (more or
less) of fresh parsley, dill, mint, or basil leaves or any combination. Substitute lemon juice for the vinegar
or use Lemon Vinaigrette (page 201) if you like.
Watercress and Sesame Salad. Use watercress for the greens; substitute Soy Vinaigrette (page 201) for the olive oil and vinegar. Sprinkle with toasted sesame seeds for garnish.
Endive Salad with Nut Oil Vinaigrette. Substitute
roughly chopped Belgian endive leaves for the assorted greens; add radicchio, watercress, and other
strong-flavored greens if you like. Toss in about 1/2 cup toasted walnuts or hazelnuts (see page 317)
and use Nut Oil Vinaigrette (page 201).
Greek Salad, Simplified. Add about 1/4 cup chopped fresh mint or parsley leaves (or both), about 1/3 cup crumbled feta cheese, and about 1/4 cup pitted and roughly chopped black olives. Use lemon juice in
place of vinegar.
Mesclun with Goat Cheese and Croutons. Add 4 ounces soft goat cheese and 4 Real Croutons (page 877). Spread the goat cheese on the croutons; top each serving with a crouton.

15 Ideas for Simple Green Salad

1. Omit the oil or minimize the vinegar (either way, it’ll still be good).
2. Substitute any good but flavorful oil, like walnut, hazelnut, or dark sesame. (Use less at first, because these are stronger than olive oil.)
3. Add tomatoes, in quarters or eighths; you might want to remove their seeds first (see page 361), but it
isn’t essential. Or use cherry or grape tomatoes. Best with balsamic vinegar.
4. Add freshly grated or shaved Parmesan. This is probably the easiest upgrade you can make to many salads.
5. Add chopped vegetables (see Chopped Salad, Five Ways page 204).
6. Add chopped (pitted) olives.
7. Add chopped shallot, onion, scallion, or leek or minced garlic (just a little bit).
8. Add chopped or sliced Hard-Boiled Egg (page 791) or top with one or more Poached Eggs (page 793) or peeled Soft-Boiled Eggs (page 790).
9. Add crumbled blue or any other cheese.
10. Add any nuts or seeds, crumbled or chopped if necessary.
11. Add sliced pears, apples, oranges, or other fruit.
12. Add sea greens, about a quarter the amount in Sesame Seaweed Salad (page 212), soaked and
drained as in that recipe. Or add nori (laver), toasted briefly over a hot flame and crumbled as on page
350.
13. Add diced Roasted Red (or yellow) Peppers (page 330),or capers or anchovies.
14. Use more intensely flavored greens: arugula, watercress, endive, radicchio, frisée, escarole, etc.
15. Sprinkle with crumbled cooked bacon or top with anchovy fillets.

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