Classic green salad

Fairlady
4 servings
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veg

By Food24 November 03 2009
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Ingredients (7)

salad greens
DRESSING
2.00 garlic — large cloves
2.00 ml sea salt
5.00 ml mustard — powder
salt and freshly ground black pepper
30.00 ml vinegar — wine
125.00 ml olive oil — extra virgin
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Method:

1. If you are not using prepacked and prewashed salad leaves, wash the leaves well in a bowl of iced water. Leave them to soak for a minute or two, then rinse the leaves. Shake them dry, or spin in a salad spinner until almost completely dry.
2. Tear the leaves into bite-sized pieces. Place in the salad bowl, sprinkle with a little sugar if desired and cover loosely with waxed paper. Refrigerate, chilling thoroughly, until needed.
3. Make the dressing. Chop the garlic coarsely, using a sharp, flat-bladed knife. Continue chopping the garlic until it is fine, gradually incorporating the sea salt. Alternatively, you could crush the garlic in a garlic press (omit the salt).
4. Add the mustard, salt and pepper and vinegar to the garlic and mix well.
5. Add the olive oil in a slow, steady stream, whisking constantly to incorporate it well. Taste the dressing and add more salt and pepper if necessary.
6. Immediately before serving, shake the dressing well. Drizzle a little dressing over the chilled leaves and toss to coat the leaves lightly. If there is too little dressing, add a little more but be very careful, you don’t want your salad to turn out soggy.
7. Sprinkle a little extra sea salt over the salad and serve.



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