![Salade Niçoise With Fresh Tuna](https://static01.nyt.com/images/2016/02/22/dining/22COOKING-NICOISETUNASALAD1/22COOKING-NICOISETUNASALAD1-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Green Salad With Garlic Dressing
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1large head Romaine lettuce (or another variety, if desired), about 1¼ to 1½ pounds
- 1large clove garlic, peeled, crushed and finely chopped
- 1tablespoon Dijon-style mustard
- 1tablespoon red wine vinegar
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- 3tablespoons peanut, canola or virgin olive oil
Preparation
- Step 1
Separate the lettuce leaves, removing and discarding damaged or wilted areas, and break or cut them into 2-inch pieces. (There should be about eight loose cups.) Wash the lettuce in a basin of cool water, drain and dry thoroughly, preferably in a salad spinner, so no water remains.
- Step 2
Place all the dressing ingredients in a bowl large enough to hold the salad greens, and whisk briefly to mix but not to emulsify.
- Step 3
Add the greens, and toss well. Serve with the Cornish hens.
Private Notes
Cooking Notes
this is a perfect "kick" that your meal may need at the end. crunchy Romaine lettuce and the tangy dressing. my guests wolfed it down after a hearty meal of beef short ribs .....
this is a perfect "kick" that your meal may need at the end. crunchy Romaine lettuce and the tangy dressing. my guests wolfed it down after a hearty meal of beef short ribs .....
Advertisement