Basic Tossed Green Salad
Why This Recipe Works
A leafy green salad with red wine vinaigrette is a vital recipe to have in your arsenal. We wanted to develop a recipe for this basic salad—a mix of well-chosen greens tossed with a light vinaigrette that was neither harsh nor oily.
Leafy green salads sound simple, but in reality, the dressing often soaks the greens, resulting in a muddy salad that’s too acidic from the vinegar. We went back to the basics and revisited standard vinaigrette proportions. In most cases, 4 parts oil to 1 part vinegar produces the best balance of flavors in a vinaigrette, so that’s where we started. Red wine vinegar was the foundation of our vinaigrette; with a sharp but clean flavor, this vinegar is a great choice for dressing salads. Before whisking the vinaigrette ingredients together, we added salt and pepper to the vinegar. This step mutes these seasonings a bit and prevents them from becoming too overpowering. With the right mix of salad greens—we like a combination of mild, delicate greens and peppery greens—this leafy salad makes the perfect complement to any main dish.