Cooking Lesson #536: Simple Mixed Green Salad with Vinaigrette Dressing

…from the Perspectives’ Holiday Kitchen

How you doin’?  When preparing meals for the holidays, many people think that every course has to be over-the-top special. Others think that might just be overkill.  For a multi-course dinner menu like a Thanksgiving Day feast, a simple salad may be the best solution.

A Simple Salad is usually a limited combination of various ingredients that are either raw, cooked or both. The ingredients can be any vegetable, meat, fish, or fruits as a main ingredient or in combination depending on the style of salad—composed or tossed salad. If you were working in a restaurant and a guest ordered a Simple Salad. What would you serve to that guest?
 
A Simple Salad generally consists of one or more leafy lettuces such as Iceberg, romaine and arugula, lightly tossed in a vinaigrette dressing as a base with one or two additional ingredients like tomato and cucumber, that are used for decoration or as a garnish. The secret is rubbing the bowl with a cut garlic clove.
 
Prep time:  20 minutes
Yield:  4 to 6 servings
 
Ingredients 
For the salad bowl
1 garlic clove, cut in half
4 cups greens (any combination you like)
cherry tomatoes (or tomato chunks)
cucumber
mixed color pepper slices
topping of your choice (croutons or nuts)
 
For the vinaigrette dressing
2 tablespoons white vinegar
1 teaspoon balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 cup canola oil
 
Directions

1. Keep all ingredients refrigerated and ready before preparing the salad as this ensures freshness and crunchiness in salad. If you have the room, chill the plates and salad forks, too.
2. Wash all vegetables thoroughly (as they can be a good source of contamination) and pat dry or spin in a salad spinner to prevent the salad from becoming too watery.
3. Use only the freshest ingredients, especially those in season as this will keep nutrients intact.
4. Light leafy vegetables should be torn into bite sized pieces—never cut the greens—and tossed gently in the dressing just before serving to avoid wilting of the leaves.
5. Pour enough dressing just to season—not drown—the main ingredients. Go easy… you can always add more, but if over-dressed the greens will be wilted and unappetizing.
6. Use the right plate to present the salad and garnish with an edible ingredient to give it eye appeal.
7. Never stuff the salad plate. Accommodate the salad within the dish and not on or over the edge. Remember… there’s a lot more food to come.

To make the dressing

1. In a small bowl add vinegars and lemon juice.
2. Add the salt, pepper, mustard, and paprika and mix well to blend. 
3. Whisk in the oil with fork or whisk.

To dress and serve the salad

1. Rub salad bowl thoroughly with garlic.  Discard garlic (or save for another recipe).
2. Add the greens to the bowl and lightly and slowly pour the vinaigrette over the greens until they glisten.  Remember, less is more!  Add in select ingredients such as sliced or cherry tomatoes, cucumber slices, maybe some colorful bell pepper strips and toss to coat.
3. Portion the salad onto the chilled salad plates and top with the select garnish ingredients like toasted nuts, croutons or French’s Crispy fried onions.

ChefSecret:  The following steps are involved in preparing a simple salad:

• Wash the vegetables in cold water. Hold by the root ends, plunging in and out of water to force water to center, shaking loose dirt and grit. Rinse and drain well.
• Cut the vegetables as per the required style (cubes, threads, strips etc.)
• Keep in a cool place until required. Refrigerate the clean greens in a colander covered with damp towel or in a perforated storage bin to allow air circulation and complete drainage. This helps to keep the greens crisp until it’s time to mix all the ingredients with the dressing.
• Lightly toss all the salad ingredients together except any crispy salad toppings.
• Always keep cool—serve on chilled plates with chilled forks.

Quip of the Day: “Ran out of toilet paper and started using lettuce leaves. Today was just the tip of the iceberg, tomorrow romaines to be seen.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#ThanksgivingRecipes #Thanksgiving #Breakfast #SimpleSalad #MixedSalad #Vinaigrette #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                 ©Perspectives/The Consulting Group, LLC, 2022

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