Lettuce Salad

Sometimes a simple lettuce salad with a good dressing is exactly what a meal needs. This one keeps it minimal: whole lettuce leaves gently coated in a hand-beaten vinaigrette of olive oil, white vinegar, garlic, basil, and scallions. Nothing more, nothing less.

The dressing gets beaten together in a bowl before the lettuce goes in. Whisking the oil and vinegar with the garlic, basil, salt, and pepper creates a quick emulsion that clings to each leaf instead of sliding off and pooling at the bottom. The basil adds a peppery sweetness and the raw garlic gives it a sharp bite.

Drain the washed lettuce thoroughly. Water on the leaves dilutes the dressing and prevents it from sticking. A salad spinner or a gentle pat with clean towels does the job. Toss gently with your hands, turning the leaves over rather than crushing them, so every leaf gets an even coating without bruising.

Kitchen Tips

• Use the best olive oil you have. In a salad this simple, the oil flavor is front and center.
• Mince the garlic very fine or press it. Large garlic pieces in a delicate lettuce salad are unpleasant to bite into.
• Dress the salad right before serving. Vinaigrette wilts lettuce quickly, especially tender varieties.
• Choose a butter lettuce or green leaf lettuce for the best texture. Iceberg works but has less flavor.

Variations

• Lemon swap: Replace the white vinegar with fresh lemon juice for a brighter, more citrusy dressing.
• Add crunch: Toss in a handful of toasted pine nuts or slivered almonds for texture contrast.