Many people are hooked on premade salad dressing because they believe that homemade dressing is a production, but it need not be. Try this. (And see Basic Vinaigrette, page 304, or Soy Vinaigrette or Nut Vinaigrette)
Recipe information
Yield
makes 4 servings
Ingredients
About 6 cups torn assorted greens
1/4 cup extra virgin olive oil, more or less
2 tablespoons balsamic vinegar or sherry vinegar, or fresh lemon juice to taste
Salt and freshly ground black pepper (pepper optional)
Preparation
Put the greens in a bowl and drizzle them with oil, vinegar, and a pinch of salt. Toss and taste. Correct the seasoning, add pepper if desired, and serve immediately.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
