2 Tbsp. Extra virgin olive oil
1/2 tsp. minced garlic
1/2 tsp. prepared mustard
1 tsp. red wine or sherry vinegar
1 pinch of dried marjoram or oregano (optional)
8 ounces soft leaf lettuce, cleaned, dried and chilled
salt to taste
freshly ground black pepper to taste
Place the olive oil, garlic, mustard, vinegar, and marjoram or oregano in a
medium-large bowl, and stir until well blended. Tear about a third of the
lettuce leaves into bite-sized pieces, add them to the dressing, and toss
with long-handles salad servers until the leaves are coated. Tear and toss in
the remaining lettuce in two more batches, including whatever additions you
might choose to add along the way. Keep tossing until everything is evenly
coated. Sprinkle lightly with salt and a little more heavily with pepper, and
toss one more time. Serve right away. |
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