Green Salad

By Jacques Pepin

Total Time
15 minutes
Rating
4(33)
Notes
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Featured in: THE PURPOSEFUL COOK; Mussels and Duck on the Same Table

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Ingredients

Yield:6 servings
  • 2tablespoons red-wine vinegar
  • ½teaspoon salt
  • ½teaspoon freshly ground black pepper
  • 3tablespoons peanut or canola oil
  • 8cups mixed salad greens, rinsed and dried
  • 1½tablespoons rendered duck fat
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

99 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 147 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the vinegar, salt, pepper and oil together in the bowl in which the salad will be served.

  2. Step 2

    Add the salad greens, and toss well.

  3. Step 3

    Divide the salad among six dinner plates, and place a piece of duck alongside the salad on each plate. Sprinkle a little duck fat on both the salad and the duck, and serve immediately.

Ratings

4 out of 5
33 user ratings
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