Simple Green Salad with Vinaigrette

Method

1. Make the vinaigrette by whisking mustard, vinegar, salt, and pepper in a small bowl. Slowly drizzle in olive oil while whisking to emulsify. Or shake everything in a jar.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

2. Wash and dry the greens in a salad spinner. They must be completely dry.

3. Dress and toss — add 2 tablespoons of vinaigrette to the greens and toss with your hands (gentler than tongs). Add more if needed. Every leaf should be lightly coated, not dripping.

   Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

   Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

   Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

4. Serve immediately with optional Parmesan and nuts.

   Serve immediately while the textures and temperatures are at their peak. Most dishes begin declining the moment they leave the heat — crispy things soften, sauces thicken, and aromatics fade.

   Serve immediately while the textures and temperatures are at their peak. Most dishes begin declining the moment they leave the heat — crispy things soften, sauces thicken, and aromatics fade.

   Serve immediately while the textures and temperatures are at their peak. Most dishes begin declining the moment they leave the heat — crispy things soften, sauces thicken, and aromatics fade.

Equipment

• Salad spinner
• Large mixing bowl Recommended: Vollrath 13-Quart Stainless Steel Mixing Bowl
• Whisk or jar with lid Recommended: OXO Good Grips 11-Inch Balloon Whisk

Chef Notes

• The most important thing: The vinaigrette ratio is 3:1 oil to acid. This is the universal French dressing formula. Dijon mustard acts as the emulsifier that keeps the oil and vinegar from separating.
• Dress the salad at the last possible moment. Overdressed greens wilt in minutes.
• Use less dressing than you think. Toss with 2 tablespoons first, taste, then add more. You can always add — you can't take away.
• Dry the greens thoroughly. Water on the leaves dilutes the dressing and prevents it from clinging.

Common Substitutions

Ingredient	Substitution	Notes
Red wine vinegar	Lemon juice or sherry vinegar	Each changes the flavor — all work
Olive oil	Walnut oil or avocado oil	Walnut oil adds nuttiness
Dijon mustard	Honey (for honey vinaigrette)	Different style — sweeter
Mixed greens	Single variety (arugula, romaine)	Each has a different character

What You're Practicing

The 3:1 vinaigrette is the most fundamental dressing in cooking. Once you memorize this ratio (3 parts oil, 1 part acid, mustard to emulsify), you can make any vinaigrette from memory by changing the oil, acid, and additions. Visit Vinaigrettes for the complete guide.