Salad Presto

This is the side salad you throw together when dinner is already on the table and you realize there are no vegetables in sight. Bagged mixed greens, a glug of olive oil, a splash of red wine vinegar, and a pinch of dried basil hit on every flavor note a salad needs.

Dressing a salad properly is half about technique. Whisk the oil and vinegar in a separate bowl first so the emulsion forms, then drizzle over the greens and toss gently with your hands. Pouring oil and vinegar directly on the greens always leaves you with dry patches and soggy ones.

Use the pinch of dried basil at the end rather than in the dressing. Sprinkled on top, the basil sits right where your tongue will meet it first.

Kitchen Tips

• Dry the greens thoroughly if they came from the garden. Water on the leaves dilutes the dressing and makes it slide right off.
• A standard 3:1 oil-to-vinegar ratio works for most salads, but taste and adjust; older vinegars need more oil.
• Finish with a turn of the pepper mill and a pinch of flaky salt just before serving so both stay bright.

Variations

• Add a handful of cherry tomatoes, cucumber slices, or shaved red onion.
• Swap red wine vinegar for balsamic, sherry, or apple cider vinegar.
• Crumble in feta, goat cheese, or shaved Parmesan for more body.