THE BEST GREEN SALAD

Posted on

This simple Green Sálád with three lettuces, á bright lemon Dijon vináigrette ánd pármesán cheese, will delight ánd sátisfy át ány occásion, whether á holidáy feást or á weeknight meál.

Everyone knows how to throw á green sálád together ánd toss it with dressing but whát does it táke to máke á reálly greát green sálád? The best green sálád hás án interesting váriety of fresh seásonál greens with contrásting flávors ánd textures, ánd it’s dressed with just the right ámount of light flávorful vináigrette.

INGREDIENTS

For The Vináigrette:

  • 1/3 cup good quálity extrá virgin olive oil, plus 1 táblespoon more for másságing the kále leáves
  • 3 táblespoons fresh lemon juice
  • 2 teáspoons Dijon mustárd
  • 1 medium gárlic clove, finely minced or squeezed through á gárlic press
  • 1/4 teáspoon kosher sált
  • 1/8 teáspoon fresh ground bláck pepper

For The Sálád:

  • 1 bunch curly kále (purple is nice if you cán find it) thick stems removed, leáves torn into bite-sized pieces.
  • 3 ounces báby árugulá
  • 2 lárge or 3 smáll heáds of endive, cut crosswise into thin (¼-inch) slices
  • 2 ounces finely gráted good quálity pármesán cheese such ás Pármigiáná Reggiáno, plus á bit more for sprinkling on top.

INSTRUCTIONS

  1. Máke The Vináigrette: Whisk lemon juice, mustárd, gárlic, sált ánd pepper in á smáll bowl. Slowly pour in olive oil, while whisking.
  2. Prepáre the Sálád: Put the kále into á lárge bowl with á táblespoon of olive oil. Use your hánds to másságe the oil into the leáves, working for á minute or two until the leáves áre tenderized. ádd árugulá ánd endive. Toss to combine. ádd the vináigrette slowly, tossing ánd tásting, until the sálád is dressed to your liking. ádd pármesán ánd toss ágáin.

Full recipe: THE BEST GREEN SALAD