Salad Verte with Vinaigrette

My sister and I signed up for a Classic French for the American Kitchen cooking class that was offered at the Davis Applied Technology College. I learned a few things I hadn't known before and really enjoyed the class. Now I'm working through the recipes we tried that night with my family.

To make crisp lettuce for your salad: Chop or tear your lettuce into bite sized pieces and place in a bowl of iced water with some salt. After about ten minutes lift the lettuce (don't drain) out and place in a salad spinner to remove extra water.

Vinaigrette:

1 to 2 tablespoons excellent wine vinegar or a combination of vinegar and lemon juice

1/8 teaspoon salt

Optional- 1/4 to 1/2 teaspoon dry mustard or dijon mustard

6 to 8 tablespoons olive oil or salad oil

fresh ground pepper

optional- 1 tablespoon shallots, minced, or scallions, or 1/4 teaspoon dried herbs such as tarragon or basil

Either make your dressing in your empty salad bowl; beat vinegar or vinegar/lemon juice, salt and optional mustard into the bowl to dissolve the salt. Then beat in your oil by droplet, and finally the optional shallots or scallions and any seasonings you might like......Or place in a covered jar and shake vigorously to blend, correct seasonings as necessary.

Garlic flavoring: Either rub the bowl hard with a cut clove of garlic before dressing the salad or rub one or several small pieces of stale toasted bread with cut garlic, toss with the salad

Salad Verte:

1/2 cup vinaigrette

2 1/2 quarts salad greens washed and dried

fresh herbs if available; parsley and chives, tarragon, chervil or basil

Just before serving add the dressing and greens to the bowl and lift and turn the greens to coat each leaf with dressing. Sprinkle with fresh herbs if you have them and serve as soon as possible.