Ingredients
For the vinaigrette
- 1/4 cup white wine vinegar
- Pinch fine sea salt
- Freshly ground pepper, to taste
- 1/2 to 3/4 cup extra-virgin olive oil
For the mixed salad
- 1 head green leaf lettuce, shredded
- 2 cups baby spinach or 1 small bunch fresh arugula
- 1 small head radicchio, shredded
- 3 mini bell peppers, sliced
- 3 radishes, sliced
- English cucumber, sliced
- 1/2 cup sliced almonds
- 1/4 cup blue cheese
Directions
Prepare the dressing:
- Place vinegar, salt and pepper in bowl. Start whisking and slowly stream in the olive oil. Taste after 1/2 cup has been added. The amount of oil required to balance the vinegar will depend on the vinegar selected.
Prepare the mixed salad:
- Wash and dry salad ingredients. Drying the greens in a salad spinner helps the dressing cling to the greens so that you will use less. Rolling the greens in a towel will work as well as a salad spinner. The dryer the greens are when you store them, the longer they will last. Prepare as directed and place in a large salad bowl.
- Add dressing in small amounts and toss well. Add additional items such as fruits, cheese or nuts and toss gently.
Additional add-ins: fresh chopped herbs (chives or basil), different flavors of vinegar, 1-2 drops orange extract, roasted garlic, fresh raspberries, crushed cranberries, Dijon mustard (1 teaspoon)
Additional add-ins for the salad: fresh herbs, apples, pomegranate arils, carrots, celery, corn cut from the cob, sliced or chopped select fruits, vegetables, cheeses and nuts that complement the rest of the meal
Cook’s Tips: Salad should not be swimming in dressing. It’s better to add less and decide you need more.
Cook’s Tip: Slowly whisking in the oil allows for a better emulsion.
https://www.cutco.com/learn/mixed-green-salad-with-fresh-vinaigrette