"A salad is always a part of our dinner routine, whether as a first course or with the meal, or, for a more elaborate dinner, served after the meat course, often with cheeses. I probably make a dozen different salad dressings, but this one with mustard is one of my favorites, especially with tender Boston or Bibb lettuce.
The salad greens should be washed properly and well-dried, preferably in a salad spinner, so as not to dilute the dressing. Take care that you don’t bruise the leaves when washing and drying them. A green salad should be served cool but not ice cold, and it should not be tossed with the dressing more than 15 minutes ahead. When making a vinaigrette, be certain that you have the right proportion of vinegar to oil, and that both are of the best quality, and don’t add too much salt. Attending to the small details is what makes it a good salad."
Adapted from "Heart & Soul in the Kitchen" by Jacques Pepin. Copyright © 2015 by Jacques Pepin. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon water
- 1/3 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, extra-virgin
- 8 cups torn Boston or Bibb lettuce, washed and spun dry
For the dressing: Mix all the ingredients together in a salad bowl. Set aside at room temperature until ready to serve.
Just before serving, toss the salad greens thoroughly with the dressing.