In French homes, a mixed green salad is often served after the main course. The dressing is prepared and left in the bottom of the salad bowl, torn lettuce rests on top. Tossed at the table right before serving prevents soggy leaves.
It’s a good trick to use during the pandemic. When dining takes place on the patio with a friend or two, it’s a simple technique I use to fix the salad in the kitchen and toss it outdoors.
To keep the lettuce separate from the vinaigrette, cross the salad servers in an “X” over the dressing for a makeshift barrier; place the lettuce on top. At serving time, pull the servers out and toss. Voila!
Mixed Green Salad Trick
Yield: 4 servings
INGREDIENTS
1 large shallot, finely chopped
1 1/2 teaspoons cider vinegar
1 teaspoon Dijon mustard
½ tsp. each salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large head red leaf lettuce, washed, chilled, torn into bite-size pieces, or lettuce of choice
PROCEDURE
1. In large salad bowl, combine shallot, vinegar, mustard, salt and pepper; whisk to combine. Whisk in oil in thin stream. Taste and adjust seasoning as needed.
2. Take a set of salad servers (generally a large spoon and large fork) and crisscross them over the dressing. They will form a makeshift barrier. Place lettuce on top of crossed servers. Cover bowl and refrigerate up to 1 hour.
3. At serving time, pull out the salad servers and toss salad.
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com.
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