To mix great green salads, remember to handle greens with care:
FRENCH GREEN SALAD
Ingredients
- 1 clove Garlic, cut
- ½ tsp Salt
- ¼ tsp Dry mustard teaspoon paprika
- ¼ cup Salad oil
- 4 cups Greens (any combination)
- 2 tbsp Vinegar
- 2 tbsp Lemon juice
Instructions
- Be sure greens are dry and chilled. Wash them well when you bring them from market. Then drain thoroughly, wrap in paper toweling and refrigerate about 8 hours. If crisper is full, wrap greens well, and store on shelf in the refrigerator.
- To core lettuce: Smack head stem end down on counter top. You can twist core right out. For lettuce cups, run water through core. Leaves peel off. Drain.
- Tear greens into bite-size piecesdon't use a knife or you'll bruise them. (They even taste better when torn.)
- Water cress and parsley: Wash, then pat dry with paper towels or clean kitchen towel. Store in covered jars in refrigerator.
- A word about your salad bowl: Never soak it. Rinse with lukewarm water no soap promptly wipe it dry. Or, if you want your bowl to become seasoned, don't wash. Simply wipe it with paper towels.
- Rub salad bowl with garlic. Measure in salt, mustard, and paprika. Grind pepper over; blend. Beat in salad oil with fork.
- Add greens. Toss till leaves glisten. Sprinkle with vinegar and lemon juice. Toss again.
