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Garden lettuce salad



  • 4 generous handfuls of lettuce
  • 1 garlic clove, pounded to a fine purée
  • 1 tablespoon red wine vinegar
  • 3 tablespoon to 4 tablespoons olive oil


Baking Directions:

Carefully wash and dry 4 generous handfuls of lettuceMix together:1 garlic clove, pounded to a fine purée1 tablespoon red wine vinegarSaltFresh-ground black pepperStir to dissolve the salt, taste, and adjust if needed.

Whisk in 3 to 4 tablespoons olive oil.

Use a lettuce leaf to taste the vinaigrette as you add the oil.

Put the lettuce in a large bowl, add about three quarters of the vinaigrette, toss, and taste.

Add more dressing as needed.

Serve immediately.


Variations:Lettuces vary in availability according to season.

Romaine lettuce is usually best in the summertime.

Fall and winter bring heartier lettuces such as the chicories (radicchio, escarole, Belgian endive and frisée or curly endive).