We make the dressing right in the salad bowl, then pile chilled lettuce leaves on top. Take the salad to the table and toss it just before you are ready to serve it. No up and down and back and forth to the kitchen, and the lettuce stays crisp and crunchy. This is a trick every host should know.
1 tsp Dijon mustard
1 tbsp red wine vinegar
4 tbsp Renieris Estate Extra Virgin Olive Oil (500ml)
to taste salt and pepper
- Put the garlic, mustard, a pinch of salt, and some pepper into a salad bowl and stir together with a wooden spoon.
- Stir in the vinegar. Add the olive oil, stirring it in.
- Adjust the seasonings.