(Salade Verte à la Vinaigrette)
This is a basic recipe, one that should be part of every culinary repertoire. On the farm it is an everyday salad that changes according to the season, depending on what greens are fresh in the garden.
In winter I am a slave to escarole, which I occasionally combine with Belgian endive. In spring and summer I mix greens, using green or red oak-leaf, mesclun (a fragrant mix of young greens), arugula, and fresh herbs.
