Simple Green Salad

The basic green salad remains a staple because it’s fresh, quick, easy, and even healthy; it doesn’t even really require whisking up vinaigrette, though of course using one instead of the oil, vinegar, and seasonings listed here won’t hurt.

6 cups torn assorted greens, like mesclun or any lettuce

About 1/3 cup extra virgin olive oil

About 2 tablespoons sherry vinegar, balsamic vinegar, or freshly squeezed

lemon juice

Salt and freshly ground black pepper

• Put the greens in a bowl and toss them with oil, vinegar, a pinch of salt, and some pepper. Toss and taste. Adjust the seasoning and serve immediately.
  Green Salad with Fresh Herbs.
  • Use 5 cups assorted greens (mesclun or the like) and add a cup (more or less) of fresh parsley, dill, mint, or basil leaves or any combination. Substitute lemon juice for the vinegar or use Lemon Vinaigrette if you like.
  Watercress and Sesame Salad.
  • Use watercress for the greens; substitute Soy Vinaigrette for the olive oil and vinegar. Sprinkle with toasted sesame seeds for garnish.
  Endive Salad with Nut Oil Vinaigrette.
  • Substitute roughly chopped Belgian endive leaves for the assorted greens; add radicchio, watercress, and other strong-flavored greens if you like. Toss in about 1/2 cup toasted walnuts or hazelnuts and use Nut Oil Vinaigrette
  Greek Salad, Simplified.
  • Add about 1/4 cup chopped fresh mint or parsley leaves (or both), about 1/3 cup crumbled feta cheese, and about 1/4 cup pitted and roughly chopped black olives. Use lemon juice in place of vinegar.
• MAKES: 4 servings
• TIME: 10 minutes