INGREDIENTS

INSTRUCTIONS

Measure the vinegar into a small bowl. Crush the garlic clove and add it to
the vinegar, along with 1/2 teaspoon salt. After 10 minutes or so, whisk in
the olive oil and a little freshly milled pepper. Taste and adjust the
seasoning. Make the vinaigrette no more than a couple of hours before
serving.
Pick over the salad greens, discarding any tough outer leaves, or any that
are wilted or blemished. (If you are using young head lettuces, trim the
root ends with a sharp paring knife to free the leaves.) Fill a large basin
with cold water and gently submerge the greens, allowing sand and grit to
sink to the bottom. Lift the lettuces from the water and drain them in a
colander, then dry them in a salad spinner. Wrap the leaves in clean cotton
toweling and refrigerater in an airtight container.
To serve, put the greens in a wide salad bowl and season with a small pinch
of salt. Remove the garlic clove, whisk the vinaigrette, toss the greens
lightly with just enough dressing to make the leaves glisten. (Your hands
make the best salad-tossing tools.) Serve immediately with garlic toast or
croutons.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 721 Calories (kcal); 81g Total Fat; (99% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9386
Converted by MM_Buster v2.0n.

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