How To Make A Perfect Simple Salad

When it comes to salads, I fall into extreme camps. Either dress them up with countless ingredients or keep them ridiculously simple. I rarely make the latter option at home, usually because I am trying to empty out my produce drawer. But, after a lunch at Zuni Café a few weeks ago, I had been craving a great basic salad. And, I just happen to own the Zuni cookbook, which features a great selection of salad recipes. This is a salad that is best plated, but may also be served in a large bowl. Make sure to dress the salad right before serving.

Baby Greens with Garlic Chapons and Simple Vinaigrette

Adapted from the Zuni Café Cookbook

Ingredients

• A selection of baby lettuces, preferably a mesclun. Look for dandelion greens, frisée, arugula, baby spinach, etc. The mix should be slightly (although not too) bitter.
• A baguette or pugliese loaf, preferably a day old.
• Good quality olive oil.
• Good quality red, champagne or sherry vinegar.
• Salt (preferably fleur de sel/sal).

It goes without saying that, with any recipe (especially one so simple), you should try and find the best quality ingredients you can get your hands on. This will not always be possible, of course, which is just fine. When I made the salad shown I used a bagged baby greens mix and store-brand olive oil. Ideal? Perhaps not. But still delicious!

Step 1 – Garlic Chapons

• “Chapon” is code for “fancy crouton.” These are more oily and crunchy that croutons, however, and lend a nice texture to the salad.
• Slice strips off a loaf of bread, aiming for 1/4 to 1/8 thickness. Do not worry if the pieces break or are not uniform in thickness.
• Brush each side with olive oil, salt lightly and bake at 350 degrees until brown around the edges (5-8 minutes).
• Remove from the oven and let cool.

Step 2 – Greens

• Pick out any greens that look old. Wash if needed, but ensure that your greens are 100% dry before dressing.
• Ensure the greens are room temperature, tossing in a slightly warmed bowl if necessary.

Step 3 – Dressing the Salad

• Making a vinaigrette is a great motivation to put your olive oil and vinegars in small squirt bottles. It’s difficult to control the flow of liquid from large bottles of oil and vinegar, and a slip of the wrist can require you to add more greens (at best) or ruin your salad (at worst).
• Crumble a few chapons onto a serving bowl/plate and add a portion of greens.
• Lightly dress the greens with oil and salt. Taste.
• Add a small amount of vinegar (remember, you can always add more). Taste.
• Continue to taste and dress your salad until it reaches your desired balance.
• Clean around your plate/bowl edges and serve.

My friend Kaitlin turned me onto sherry vinegar a few years back (when it was enjoying its culinary heyday) and I highly suggest using it over the red or champagne varieties. It has a much subtler flavor.

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