The mild flavor of fresh sweet lettuce leaves are well complimented by fresh or dry herbs. The base of most  salads is lettuce. Two or three lettuce varieties are good for both taste and texture. Mix leaf lettuce (Black-seed Simpson or Oak Leaf) with crisp lettuce (romaine or other crisphead) and accent with fresh herb leaves. The simplest way to appreciate a tossed green salad is with a vinaigrette dressing. Keep it simple. When the dressing becomes too powerful or exotic, the mild greens can be hidden.

Salad Preparation

    Wash and dry lettuce leaves. Tear into bite size pieces. Place in an oversized bowl with room for tossing. Place in refrigerator until ready to toss and serve. Prepare no more than two hours in advance to keep the sweet lettuce taste.



Mixed Green Salad with Red and Yellow Pepper Vinaigrette

• 4 cups mixed fresh greens (combine a leaf lettuce or green mix with crisp varieties) romaine, Boston, with red leaf or Oak Leaf or your favorite lettuce
• 4 tablespoons Red & Yellow pepper vinaigrette
• 2 tablespoons crumbled blue cheese  (optional) 

Makes one cup of vinaigrette.

Pour 4 tablespoons of vinaigrette over the greens and toss well with two large forks to coat. Add crumbled cheese, if desired and toss to combine. Serve immediately. Yields 4 one-cup servings.

Red and Yellow Pepper Vinaigrette

• 1 small yellow bell pepper, finely chopped (about 1/2 cup)
• 1 small red bell pepper, finely chopped (about 1/2 cup)
• 1/3 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons warm water
• 1/8 teaspoon sugar
• 1/2 teaspoon salt
• Nasturtium for a peppery bite

    In a medium bowl, whisk together all ingredients until combined well. This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Recipe may be doubled. Makes one cup.

• 1 pound yellow bell peppers (about 3 small), roasted and peeled
• 1/3 cup white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon pepper
• 1 garlic clove, minced
• 1/3 cup finely chopped fresh basil

Preparation
        Combine all ingredients except basil in a blender; process until smooth. Stir in basil.

Citrus Vinaigrette

• 1/4 cup fresh orange juice (juice of one small orange)
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons canola oil
• 1/2 teaspoon coarse Kosher salt (1/4 teaspoon table salt)
• Freshly ground basil

Combine the juices and salt and basil. Slowly whisk in oils until incorporated. A blender or food processor may also be used. Pour into a glass jar and seal. Serve over your favorite salad greens. The vinaigrette will keep, tightly covered, for a week in the refrigerator. To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.

Mustard Chive Vinaigrette

• 1 tablespoon Dijon-style mustard
• 1/4 cup finely chopped fresh chives
• 2 tablespoons white vinegar
• 1 tablespoon water
• 2 teaspoons honey
• 1/4 teaspoon salt
• 4 tablespoons olive oil

Add freshly ground basil.

Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Pour over your favorite salad greens and toss. Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week. To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes. Makes 1/2 cup.