1large head lettucecan use green leaf, red leaf, boston, romaine, iceberg etc.
1cucumberpeeled, seeded and cut into thin slices
1smallcarrotpeeled and grated
FOR THE BASIC VINAIGRETTE DRESSING
1smallshallot or large clove garlicminced
1rounded teaspoondijon mustard
1/4teaspoonfresh ground pepper
1teaspoonvinegarcan use red wine, white wine, champagne, or other flavored vinegars
3tablespoonsextra virgin olive oil
CLEAN THE LETTUCE
Fill a large bowl with cold water. Tear the lettuce into large pieces and add it to the water. Swish the lettuce with your hands to agitate any dirt or debris clinging to the leaves. Set aside for about 5 minutes. (Just a few minutes in the cool water will refresh the lettuce if its been in your crisper drawer for a few days).
Lift the lettuce from the water with your hands and transfer to a salad spinner. (You may have to do this in several batches). Spin the lettuce dry, then use a paper towel to blot off any excess water. Set aside.
MAKE THE DRESSING:
Add the shallots or garlic, dijon mustard, salt, pepper, vinegar and olive oil to a large salad bowl. Whisk together until the dressing is thick and emulsified.
ASSEMBLE THE GREEN SALAD
Add the cucumber, carrot and scallion to the dressing and gently toss. Add the lettuce leaves, toss again with salad tongs and serve.
FOR MAKE AHEAD SALAD:
Gently rest the lettuce leaves on top of the vegetables and DON'T TOSS IN THE DRESSING. Cover the salad with a clean dish towel and refrigerate for up to 4 hours or until you're ready to serve. Resting the clean lettuce above the dressing will allow it to stay fresh without wilting. Once a salad is dressed, it's living on borrowed time.