Green Salad with Oil and Vinegar
This is what might be called side salad; it need no cooking or advance preparation and is, for the most part,  a basic combinations of greens.
- 2 tablespoons minced shallot or red onion, optional
- ¼ cup sherry, balsamic, or wine vinegar 1.
- 4 to 6 tablespoons extra virgin olive oil, to taste
- Salt and black pepper to taste
- About ½ pound lettuce and/or other greens, preferably a mixture
Instructions:
- Simple, basic, and essential. You can always make a true Vinaigrette, but as is, this is the simplest green salad, as good for entertaining as it is for weeknights.
- Almost any greens are good with this dressing, from romaine, Boston, or iceberg lettuce to frisée or radicchio, but a mixture is best. The prepacked mesclun mixtures now sold in almost all supermarkets make it even easier