A few days ago, I noticed an article in the NYTimes called “The best green salad I ever ate,” and had to try it out. This recipe calls for multiple kinds of greens (which I found at the local Vietnamese food market on Saturday.) When I brought them home, I soaked Boston lettuce, romaine and watercress in a large red mixing bowl, changed out the water a few times and stored them in a plastic bag in the fridge.
This morning, I took them out and cut the bases off, rinsing the leaves 3 times in tepid water, colder water and then cold water. I spun dried them in a salad spinner and put them into a fresh plastic bag to chill in the fridge.
I then made the salad dressing that called for adding warm water to the vinaigrette. Besides minced shallots and garlic, I added sherry wine vinegar, two kinds of mustard and some local honey that a piano customer gave G. from his own hives.
We ate the salad tonight and G. said it tasted “pure.” It was tasty but it wasn’t the “best” green salad I ever had. With the remaining crisp greens in the fridge, I think I might add a little more honey and a squeeze of fresh lemon juice to the dressing.
If you want to try it, please let me know if you think it’s the “best green salad you ever ate.”