The Perfect Green Salad with French Dressing

The Perfect Green Salad with French Dressing
Staff Writer
Green salad

Pieter Estersohn

Green salad

The clean flavors of a green salad work perfectly alongside heavier dishes, or it can be served as a separate course.

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Ingredients

For the dressing:

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard, preferably Grey Poupon
  • 1 teaspoon superfine sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper

For the salad:

  • 2 heads Boston lettuce
  • 3 bunches lamb’s lettuce or mâche
  • 2 fennel bulbs, cored and thinly sliced

Directions

For the dressing:

Place all the ingredients in a thoroughly clean glass jar. Screw on the lid and shake to combine. Refrigerate until ready to use.

For the salad:

Separate the lettuce leaves, discarding the outer leaves and the stalks. Wash the leaves thoroughly and gently dry in a salad spinner. Place in a large bowl with the fennel. Just before serving, toss the salad with the dressing.

Green Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Green Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Green Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.