There is nothing like a super fresh green lettuce salad to accompany a hearty Fall meal. Add a vinaigrette with a mild acidic bite and you have a perfect foil that cuts through richness of stews, roasts and braised dishes.
Keep it simple and you’ll be set for every weekday meal. Here’s the recipe.
4 C of mixed green lettuce, gently torn into bite size pieces.
1/4 C of red wine vinegar
1/4 tsp of kosher salt
1/8 tsp of fresh ground black pepper
1/2 C extra virgin olive oil
Fill a medium size bowl with lettuce. Set aside. In a Mason jar or small plastic container, pour red wine vinegar. Add kosher salt. Seal tightly and shake vigorously (which will dissolve the salt). Once dissolved, open and add ground black pepper and olive oil.
Again, seal tightly and shake vigorously until vinegar and oil have come together. Pour 2 Tbsp of vinaigrette over lettuce. Mix gently so that vinaigrette surrounds each piece of lettuce. Add more vinaigrette if necessary.
Place on serving platter and serve immediately. Yields 2 medium side salads.
*Sealed tightly the vinaigrette will hold for up to 2 weeks in the refrigerator.