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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Mark Bittman Ingredients:
6 cups torn assorted greens |
1/3 cup extra virgin olive oil, about |
2 tablespoons sherry wine vinegar or 2 tablespoons balsamic vinegar, about |
salt |
fresh ground black pepper |
Directions:
1. Put the greens in a bowl; toss them with the oil, vinegar, salt, and pepper to taste.
2. Serve immediately.
3. *Greek Salad: add about 1/4 cup chopped fresh mint or parsley (or both); about 1/3 cup crumble feta cheese and about 1/4 cup pitted and roughly chopped black olives; use lemon juice in place of the vinegar.
4. *Lyonnaise Salad: use strong-flavored greens, like frisee, arugula, dandelions, radicchio, etc; alone or in combination; top with 2 poached eggs.
5. *Endive Salad: combine endive with radicchio, watercress, and other strong-flavored greens; toss in about 1/2 cup toasted walnuts or hazelnuts and use nut oil if you have it.
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