Everyday leafy green salad

in Salads

This all-year, all-occasion leafy green salad is like the little black dress or the crisp white shirt. You can dress it up by tossing it with an exquisite aged balsamic vinaigrette and plating it; or you can dress it down and serve it family-style in a generous bowl with a more casual mustard vinaigrette. Either way, I like to dot it with colorful yellow or red cherry tomatoes and sometimes a few pine nuts.

The most important ingredient, of course, is the greens themselves. They have to be absolutely fresh. So I vary them throughout the year, picking what’s in season.

In the spring, I get baby greens such as arugula, green and red mustard, pea shoots and tender lettuces from the farmers’ market.

In the summer, I switch to baby romaine and curly oak leaf lettuces, which are both more resistant to the summer heat.

In the fall I serve a mixture of frisée and endives or a medley of baby kale, mizuna and tatsoy, while in the winter, I rely on hydroponic Boston lettuces and watercress.

Whatever the combination, this green salad is on the menu almost every day of the year.

For some, it might be “an apple a day” that keeps the doctor away… but in my case it’s a huge bowl of fresh, delicate, vibrant greens!

Food & wine pairing: Sauvignon Blanc with everyday leafy green salad

Both vinaigrettes have a good amount of acidity. Therefore, I recommend a crisp white wine with balanced acidity, forward citrus notes, round stone fruit flavors and a hint of minerality. Sauvignon Blanc would be the obvious choice, but you could also serve an unoaked Chardonnay, a Vermentino, a Pinot Gris, an Albariño or a Grüner Veltliner.

Everyday leafy green salad with two vinaigrettes

serves 4
active time: 10 min

For the balsamic vinaigrette

1 tablespoon aged balsamic vinegar (preferably at least 25 years old)
3 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste

For the mustard vinaigrette

1 tablespoon aged balsamic or sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste

For the salad

2 large handfuls (5 oz) (140 g) seasonal baby greens – rinsed and spin-dried
1/2 cup yellow or red cherry tomatoes – halved
2 tablespoons pine nuts (optional)
freshly ground black pepper to taste

Step 1: To make the vinaigrette of your choice – Place all ingredients in a small bowl and whisk until well blended. Set aside.
Step 2: Place the greens in a large mixing bowl. Add the vinaigrette and toss until all the leaves are well coated. Transfer to a serving dish to serve family style, or plate in individual bowls. Garnish with the tomatoes and pine nuts. Sprinkle with black pepper and serve.