Green Salad With Garlic Dressing

By Jacques Pépin

Published May 30, 1995

Total Time
10 minutes
Rating
4(31)
Comments
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Featured in: THE PURPOSEFUL COOK; A Dinner Meant to Impress

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Ingredients

Yield:6 servings

  • 1 large head Romaine lettuce (or another variety, if desired), about 1 ¼ to 1 ½ pounds

  • 1 large clove garlic, peeled, crushed and finely chopped

  • 1 tablespoon Dijon-style mustard

  • 1 tablespoon red wine vinegar

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 3 tablespoons peanut, canola or virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

5 grams carbs; 85 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 136 milligrams sodium; 2 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Separate the lettuce leaves, removing and discarding damaged or wilted areas, and break or cut them into 2-inch pieces. (There should be about eight loose cups.) Wash the lettuce in a basin of cool water, drain and dry thoroughly, preferably in a salad spinner, so no water remains.

  2. Step 2

    Place all the dressing ingredients in a bowl large enough to hold the salad greens, and whisk briefly to mix but not to emulsify.

  3. Step 3

    Add the greens, and toss well. Serve with the Cornish hens.

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Ratings

4 out of 5
31 user ratings
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Comments

Scott Durkin

this is a perfect "kick" that your meal may need at the end. crunchy Romaine lettuce and the tangy dressing. my guests wolfed it down after a hearty meal of beef short ribs .....

Scott Durkin

this is a perfect "kick" that your meal may need at the end. crunchy Romaine lettuce and the tangy dressing. my guests wolfed it down after a hearty meal of beef short ribs .....

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