Name: Green Salad
Total time: 25 minutes
Yield: 4 servings
Ingredients: 1 large shallot, finely chopped; 1 small garlic clove, finely grated; ½ cup (or more) red wine vinegar; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 2 Tbsp. Dijon mustard; 2 tsp. (or more) honey; ¼ tsp. freshly ground black pepper, plus more; ½ cup extra-virgin olive oil; ¾ cup raw walnuts (optional); 1 head of butter lettuce (such as Boston or Bibb), 1 head of green leaf lettuce, or 2 heads of Little Gem lettuce, leaves separated, torn if large; 1 romaine heart, leaves separated, torn in half; 2 heads of Little Gem lettuce, leaves separated; or 1 small head of radicchio, quartered lengthwise, leaves separated; 2 oz. Parmesan, shaved (optional); Freshly ground black pepper

Romaine lettuce iceberg lettuce butter lettuce and radicchio tossed in a vinaigrette in a serving bowl and topped with...

Photo by Travis Rainey, Prop styling by Christine Keely, Food styling by Micah Marie Morton

This simple green salad is all about contrast: crisp, tender leaves tossed in a vinaigrette that’s brighter and sharper than most. Instead of the typical oil-heavy dressing, this one uses an equal ratio of olive oil to vinegar for a lighter, more vibrant flavor that coats the delicate greens in a side salad without weighing them down.

Letting the shallot and garlic sit in vinegar before whisking the dressing softens their bite, while a little honey rounds everything out. A splash of warm water—a trick borrowed from the famous salad at New York’s Via Carota—helps mellow the acidity and smooth out the dressing. Use any mix of tender green lettuces you like, or add bitter chicories for extra complexity.

Tips for making the best green salad

What lettuce is best for a green salad?

Tender lettuces like butter lettuce, green leaf lettuce, romaine, and Little Gem are ideal here. Using two or more varieties adds texture and contrast. Peppery young mustard greens or bitter chicories also pair well with the bright vinaigrette and add dimension to your salad. Read more in our guide to lettuce varieties:

14 Types of Lettuce and What to Do With Them

Break out of your romaine rut and explore the wide world of salad greens.

Why does this vinaigrette use so much vinegar? Can I use a different one?

Most vinaigrettes skew heavily toward oil, but a 1:1 ratio of oil to acid gives this green salad a fresher, livelier flavor that works especially well with delicate greens.

White wine vinegar, sherry vinegar, Champagne vinegar, or even apple cider vinegar all work well here—you can even mix and match them if you’d like. Since acidity levels vary, start with a little less and add more or adjust the honey to taste.

Why soak shallots and garlic in vinegar first?

A quick soak tempers the sharpness of raw alliums and helps them blend more smoothly into the dressing.

Why is there water in the dressing?

Warm water softens the harsh edge of vinegar and raw garlic while helping the dressing emulsify into a silkier mixture.

Recipe information

Total Time
25 minutes
Yield
4 servings

Ingredients

Dressing

1 large shallot, finely chopped

1 small garlic clove, finely grated

½ cup (or more) red wine vinegar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

2 Tbsp. Dijon mustard

2 tsp. (or more) honey

¼ tsp. freshly ground black pepper, plus more

½ cup extra-virgin olive oil

Salad and assembly

¾ cup raw walnuts (optional)

1 head of butter lettuce (such as Boston or Bibb), 1 head of green leaf lettuce, or 2 heads of Little Gem lettuce, leaves separated, torn if large

1 romaine heart, leaves separated, torn in half; 2 heads of Little Gem lettuce, leaves separated; or 1 small head of radicchio, quartered lengthwise, leaves separated

2 oz. Parmesan, shaved (optional)

Freshly ground black pepper

Preparation

Dressing
Step 1
Stir together 1 large shallot, finely chopped, 1 small garlic clove, finely grated, ½ cup red wine vinegar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit at room temperature 5 minutes.
Step 2
Add 2 Tbsp. Dijon mustard, 2 tsp. honey, ¼ tsp. freshly ground black pepper, and 1 Tbsp. warm water to shallot mixture and whisk to combine. Gradually stream in ½ cup extra-virgin olive oil, whisking constantly until emulsified. Taste dressing and add more vinegar and/or honey and season with more salt and/or pepper if needed.
Do Ahead: Dressing can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Salad and assembly
Step 3
If using walnuts, preheat oven to 350°. Toast ¾ cup walnuts on a small rimmed baking sheet, stirring halfway through, until golden brown, 5–7 minutes. Let cool, then coarsely crush. Set aside.
Step 4
Rinse 1 head of butter lettuce (such as Boston or Bibb), 1 head of green leaf lettuce, or 2 heads of Little Gem lettuce, leaves separated, torn if large, and 1 romaine heart, leaves separated, torn in half; 2 heads of Little Gem lettuce, leaves separated; or 1 small head of radicchio, quartered lengthwise, leaves separated, in a large bowl or salad spinner; drain and pat dry on paper towels or spin to dry.
Step 5
Return greens to clean large bowl and drizzle ½ cup dressing over. Toss until each leaf is well coated. Taste salad and drizzle in more dressing if desired. Reserve remaining dressing for another use.
Step 6
Arrange salad in a large shallow bowl or on a platter. Top with 2 oz. Parmesan, shaved, and reserved walnuts if desired; season with freshly ground pepper.
Photo by Travis Rainey, Prop styling by Christine Keely, Food styling by Micah Marie Morton