Classic SaladHirsheimer & Hamilton
We use fresh lemon juice for this vinaigrette as often as we do vinegar.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 small garlic clove, chopped
1 anchovy fillet packed in oil, drained, chopped
Kosher salt and freshly ground black pepper
1 1/2 tablespoons white wine vinegar
1/4 cup (or more) extra-virgin olive oil
1 9-ounce head of freshest-possible lettuce, leaves separated, torn if large (about 6 cups)
1/2 cup minced chives
Preparation
Using a wooden spoon, mash garlic, anchovy, and a pinch each of salt and pepper in a large bowl. Stir in vinegar, then 1/4 cup oil. Season to taste with salt, pepper, and more oil, if desired. Add lettuce leaves and chives just before serving and toss to coat.
Recipe notes
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