Garden Lettuce Salad

1. 1

   Carefully wash and dry: 4 generous handfuls of lettuce.

2. 2

   Mix together: 1 garlic clove, pounded to a fine puree, 1 tablespoon red wine vinegar, Salt, Fresh-ground black pepper.

3. 3

   Stir to dissolve the salt, taste, and adjust if needed.

4. 4

   Whisk in: 3 to 4 tablespoons olive oil.

5. 5

   Use a lettuce leaf to taste the vinaigrette as you add the oil.

6. 6

   Put the lettuce in a large bowl, add about three quarters of the vinaigrette, toss, and taste.

7. 7

   Add more dressing as needed.

8. 8

   Serve immediately.

9. 9

   Lettuces vary in availability according to season.

10. 10

    Romaine lettuce is usually best in the summertime.

11. 11

    Fall and winter bring heartier lettuces such as the chicories (radicchio, escarole, Belgian endive, and frisee or curly endive).

* Per serving · 4 servings · Values may vary.

No additional tips available.