RECIPE: Simple Green Summer Salad

I love a simple green salad, but when I had the infamous insalata verde at New York celebrity hotspot Via Carota a few years ago, the game was changed. This pile of greens with a simple shallot and mustard vinaigrette has proven to be the perfect foil to almost any dish. When the greens are in season and the market is overflowing with different lettuces, this becomes a tribute to leafy greens with a dressing you just might put on everything. 

Serves 8–10

Adapted from NYTimes Cooking

Ingredients

For the salad:

2 heads butter lettuce

1 head romaine

1 bunch watercress

1 large belgian endive

1 head endive

For the dressing:

1 large shallot, minced

2 tablespoons sherry vinegar

1 tablespoon warm water

1 cup extra virgin olive oil

1½ teaspoons whole-grain mustard

1½ teaspoons honey (optional)

2 sprigs thyme, stripped 

1 large garlic clove, grated or smashed into a paste

Kosher salt 

Freshly ground black pepper

Method

Note: The repeated washing and ultimate drying of the lettuce leaves might feel like overkill, but the simplicity of this salad requires you to treat your greens like queens. Clean and dry lettuce is lettuce that dressing clings to and where seasonings shine. Don’t skip this important prep! 

Remove any wilted or brown leaves from the lettuces. Chop the end of the root off the heads of romaine and endive to release the leaves. Leave the butter lettuce leaves whole (unless huge, then rip or chop in half), chop the romaine and endives on the bias. Trim the long stems off the bundle of watercress and toss anything that is brown or wilted. 

Fill the biggest bowl you have with room-temperature water. Add all greens to water and give a thorough mix with your hands, swirling them around until everything feels washed. Drain the water. Repeat again with slightly colder water. Finally, wash a third time with COLD water (throw in a few ice cubes if you are feeling wild). Transfer to a salad spinner to dry, then lay greens on clean towels or paper towels and stash in the fridge until ready to dress. 

For the dressing:

In a lidded jar, add shallot, vinegar, and warm water. Allow to sit for a few minutes—this takes the edge off the raw shallot. Add oil, mustard, honey, thyme, garlic, and a large pinch of salt. Screw on the lid and shake vigorously until combined. Dip a small spoon (or a leaf of prepped lettuce) in the dressing to taste for seasoning. Add vinegar or salt if needed. 

To serve:  In the largest bowl you have, add half of the greens and season with a pinch of salt and a few cranks of pepper. Give the greens a generous drizzle of dressing and then, using clean or gloved hands, gently toss to coat the leaves. Repeat with the second half of the greens. Transfer to a large serving bowl. Serve immediately.