The Garden & Saucier
"My Way" Green Salad
The Strategy:
Now let’s make a simple salad that works well with this vinaigrette.
Ingredients
- 1 head green leaf lettuce, stem removed, torn into bite-size pieces, 4 to 6 cups
- 1 bunch loosely packed baby spinach leaves, torn into bite-size pieces, about 4 cups
- 2 cups loosely packed arugula leaves, torn into bite-size pieces
- 1 cup sweet baby tomatoes, cut in half
- 1 baby cucumber, sliced in half lengthwise, seeded, and cut into bite-size pieces, about 1 cup
- 2 to 3 very thin slices of red onion, cut into bite-size strips, about ¼ cup
- 2 tablespoons chopped fresh basil
- Lemon Balsamic Vinaigrette
Instructions
- Place the lettuce, spinach, and arugula into a bowl. Toss with tomatoes, cucumber, and red onion. Sprinkle basil into the mix.
- Spoon dressing over the salad. You want to lightly dress the leaves to avoid a soggy salad.
- Season with salt and pepper.
Thing to Note:
Don’t be afraid to substitute any of your favorite lettuces here. You will find that sturdier lettuces like iceberg and romaine can handle more dressing, while lighter leaves, like the ones in this salad, require only a couple of spoonfuls.
The full recipe lives in the Vault
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The Heart of the Table
The beauty of a perfectly executed estate salad lies in its textural contrast and restraint. By blending the peppery bite of arugula with the tender sweetness of baby spinach, you create a deeply complex flavor profile that requires only the lightest kiss of vinaigrette.
Neighborly Grace
- THE PRESENTATION: Serve this in a large, heavy wooden bowl, using oversized wooden tongs to gently toss the delicate greens at the table.
- THE POUR: A crisp, dry Mediterranean white wine, such as an Assyrtiko or a bright Vermentino.
- THE VIBE: Fresh, vibrant, and effortlessly elegant. This salad sets a lively, welcoming tone for an al fresco luncheon or serves as a brilliant, palate-cleansing intermezzo during a heavy estate feast.
