- If you’re plating individual salads for a sit-down dinner party, allow one heavy handful of lettuce leaves per person. For a large gathering and buffet style service, allow 1½ handfuls per person.
- Salad dressing should be room temperature.
- It is best to toss lettuce leaf salads just prior to serving.
- Dressing should just “coat” the leaves; too much dressing will result in a soggy salad.
- Toss lettuce and weighted ingredients separately.
- Weighted toppings (tomatoes, carrots, peas, nuts, eggs, dried fruit, etc.) tend to sink, so pre-plate salad greens for small gatherings and then top each salad with the heavier ingredients.
- For larger gatherings or buffet style set ups, serve salad from a rimmed platter or a shallow bowl rather than a deep bowl to avoid having the heavy ingredients sink.
- Lettuce leaf salads are generally not good keepers and rarely make good leftovers.
An all-purpose dressing that is so delicious and can be prepared so quickly, you might ask yourself why you ever bought bottled vinaigrette!
Helpful to know: All-Purpose Vinaigrette will keep for several days in the refrigerator. Allow to come to room temperature before serving; shake well just prior to using.
1 teaspoon salt
Several grindings fresh black pepper
1 teaspoon Dijon mustard
¼ cup apple cider vinegar
¾ cup extra virgin olive oil
In a 2-cup capacity jar with a tight fitting lid, combine salt, pepper, mustard and apple cider vinegar. Shake until ingredients are well blended and salt has dissolved. Add olive oil and shake again to combine ingredients. Store at room temperature until ready to serve; shake well just prior to using. Refrigerate any unused portion. Yield: About 1 cup.