Appears in Cook's Illustrated March/April 2002
For a salad with bright flavors and a lilting texture, go easy on the oil and heavy on the seasonings, and use a light hand to dress the greens.
For a wilted spinach salad recipe that would give us a not-too-greasy dressing and spinach with a slight but satisfying crunch, we cut back on the usual 4:1 ratio of oil to acid and added the lemon juice or vinegar once the oil and other in...