Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  3/4 tsp. Dijon mustard
  
  


• 
  
  1/4 tsp. minced garlic
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
  
  


• 
  
  1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  Leaves from 1 head celery
  
  


• 
  
  1/2 cup fresh basil leaves (green or purple), torn into small pieces
  
  


• 
  
  1/2 cup fresh chervil sprigs
  
  


• 
  
  1/4 cup chopped fresh chives
  
  

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Grilled Radicchio and Romaine Salad

Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.

• 
  
  1 medium head romaine lettuce (about 1 lb.) 
  
  


• 
  
  1 medium head radicchio (about 8 oz.)
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 small anchovy fillet, rinsed and patted dry
  
  


• 
  
  2-1/2 Tbs. balsamic vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 oz. Parmigiano-Reggiano, grated on the large holes of a box grater (1/2 cup, lightly packed)
  
  

Prepare a medium-high gas or charcoal grill fire, or heat a grill pan over medium-high heat until hot.


Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.


Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.


Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.

Grilled Radicchio and Romaine Salad

Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.

• 
  
  1 medium head romaine lettuce (about 1 lb.) 
  
  


• 
  
  1 medium head radicchio (about 8 oz.)
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 small anchovy fillet, rinsed and patted dry
  
  


• 
  
  2-1/2 Tbs. balsamic vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 oz. Parmigiano-Reggiano, grated on the large holes of a box grater (1/2 cup, lightly packed)
  
  

Prepare a medium-high gas or charcoal grill fire, or heat a grill pan over medium-high heat until hot.


Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.


Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.


Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.

Grilled Caesar Salad

A touch of smoky flavor lends depth to the familiar combination of romaine, Parmigiano, anchovies, and lemon. Like a traditional Caesar, it’s a great light meal with grilled chicken. This recipe contains raw egg; if that’s a concern, use pasteurized.

• 
  
  1 medium clove garlic, peeled
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 anchovy fillets, rinsed well and patted dry
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. fresh lemon juice; more as needed
  
  


• 
  
  1/2 cup plus 3 Tbs. extra-virgin olive oil; more for the bread
  
  


• 
  
  1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater); more for serving
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 3/4-inch-thick slices crusty white bread
  
  


• 
  
  3 hearts of romaine, quartered lengthwise, with the cores intact
  
  

Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

With a mortar and pestle (or using the side of a chef’s knife), pound or mash the garlic to a smooth paste with a pinch of salt. Add the anchovies and pound or mash again until smooth. Transfer the mixture to a small bowl. (Or, if the mortar is large enough, leave it in the mortar.) Add the egg yolk. Whisk in the lemon juice, then whisk in 1/2 cup of the olive oil in a slow stream until emulsified. Add the Parmigiano, and several grinds of black pepper and whisk to combine. Season to taste with more salt or lemon juice.

Brush the bread slices on both sides with olive oil. Grill until toasted, about 1 minute per side, then cut or tear into bite-size pieces.

Put the romaine on a baking sheet and drizzle with the remaining 3 Tbs. olive oil. Toss gently to coat evenly and season with salt. Place the romaine on the grill cut side down and grill until nicely marked, 1 to 2 minutes. Turn and mark on the other cut sides, 1 to 2 minutes more.

Transfer the grilled romaine to a platter or individual plates, and sprinkle the croutons on and around the romaine. Drizzle a generous amount of the dressing on top and sprinkle with additional Parmigiano. Serve immediately, passing any remaining dressing at the table.

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  3/4 tsp. Dijon mustard
  
  


• 
  
  1/4 tsp. minced garlic
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
  
  


• 
  
  1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  Leaves from 1 head celery
  
  


• 
  
  1/2 cup fresh basil leaves (green or purple), torn into small pieces
  
  


• 
  
  1/2 cup fresh chervil sprigs
  
  


• 
  
  1/4 cup chopped fresh chives
  
  

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Grilled Radicchio and Romaine Salad

Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.

• 
  
  1 medium head romaine lettuce (about 1 lb.) 
  
  


• 
  
  1 medium head radicchio (about 8 oz.)
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 small anchovy fillet, rinsed and patted dry
  
  


• 
  
  2-1/2 Tbs. balsamic vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 oz. Parmigiano-Reggiano, grated on the large holes of a box grater (1/2 cup, lightly packed)
  
  

Prepare a medium-high gas or charcoal grill fire, or heat a grill pan over medium-high heat until hot.


Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.


Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.


Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.

Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette

Romaine lends a crisp texture to this salad, but it’s equally tasty with small leaves of butter lettuce.

• 
  
  5 slices thick-cut bacon, cut crosswise into 1-inch pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 cups 1-inch-square bread cubes (cut from 1/2-inch-thick slices of sturdy bread)
  
  


• 
  
  1 large clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small shallot, thinly sliced
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. tarragon vinegar or other white-wine vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 romaine lettuce hearts, sliced crosswise into 1-inch pieces, washed, and spun dry (about 6 lightly packed cups)
  
  


• 
  
  1 cup grape or cherry tomatoes, halved
  
  

Cook the bacon over medium heat in a 12-inch nonstick skillet, stirring frequently until crisp, 6 to 8 minutes. With a slotted spoon, transfer the bacon to a plate lined with paper towels.

Pour off and discard the bacon fat from the skillet. Heat 1 Tbs. of the oil in the skillet over medium heat. Add the bread and cook, stirring, for 5 to 7 minutes, until crisp on the outside and lightly browned. Transfer to the plate with the bacon to cool.

Coarsely chop the garlic and sprinkle with 1/2 tsp. salt. Using the flat side of a chef's knife, mash the garlic to a paste.

Heat the remaining 2 Tbs. oil in the skillet over medium heat. Add the garlic paste and the shallot and cook, stirring, just until the garlic is fragrant and the shallot softens a bit, 30 seconds; don't let the garlic brown. Transfer to a large bowl, add the parsley, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper and stir until well combined.

Add the romaine and tomatoes to the bowl and toss with the dressing. Add the bacon and croutons, season to taste with more salt, and toss again. Serve immediately.

Grilled Caesar Salad

A touch of smoky flavor lends depth to the familiar combination of romaine, Parmigiano, anchovies, and lemon. Like a traditional Caesar, it’s a great light meal with grilled chicken. This recipe contains raw egg; if that’s a concern, use pasteurized.

• 
  
  1 medium clove garlic, peeled
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 anchovy fillets, rinsed well and patted dry
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. fresh lemon juice; more as needed
  
  


• 
  
  1/2 cup plus 3 Tbs. extra-virgin olive oil; more for the bread
  
  


• 
  
  1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater); more for serving
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 3/4-inch-thick slices crusty white bread
  
  


• 
  
  3 hearts of romaine, quartered lengthwise, with the cores intact
  
  

Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

With a mortar and pestle (or using the side of a chef’s knife), pound or mash the garlic to a smooth paste with a pinch of salt. Add the anchovies and pound or mash again until smooth. Transfer the mixture to a small bowl. (Or, if the mortar is large enough, leave it in the mortar.) Add the egg yolk. Whisk in the lemon juice, then whisk in 1/2 cup of the olive oil in a slow stream until emulsified. Add the Parmigiano, and several grinds of black pepper and whisk to combine. Season to taste with more salt or lemon juice.

Brush the bread slices on both sides with olive oil. Grill until toasted, about 1 minute per side, then cut or tear into bite-size pieces.

Put the romaine on a baking sheet and drizzle with the remaining 3 Tbs. olive oil. Toss gently to coat evenly and season with salt. Place the romaine on the grill cut side down and grill until nicely marked, 1 to 2 minutes. Turn and mark on the other cut sides, 1 to 2 minutes more.

Transfer the grilled romaine to a platter or individual plates, and sprinkle the croutons on and around the romaine. Drizzle a generous amount of the dressing on top and sprinkle with additional Parmigiano. Serve immediately, passing any remaining dressing at the table.