Simple Bistro Salad

This recipe combines

Vinaigrette

A bistro salad is the opposite of the overloaded American salad: good greens, washed and dried well, lightly dressed at the last second with a sharp vinaigrette. That's the whole thing — no tasteless iceberg, no pile of toppings, no dressing that doesn't pull its weight. The dressing is a Vinaigrette — red wine vinegar, Dijon, and oil whisked together into a cold sauce — and since it's most of the recipe, this page includes it so you don't have to jump to another. The vinaigrette also stands on its own.

Serves 4

Ingredients

For the vinaigrette (1 batch, about ¼ cup)

• 1 tablespoon red wine vinegar
• 1½ teaspoons Dijon mustard
• 3 tablespoons neutral oil
• Salt and pepper

For the salad

• 2 bunches watercress, thick stems trimmed, or butter lettuce, romaine lettuce, or another green you prefer
• Salt and pepper

Watercress is my favorite green here because its peppery bite works beautifully with vinaigrette, but butter lettuce, romaine, or any green you actually like is fine. The point isn't the exact leaf; it's restraint, freshness, and just enough dressing to season the salad without drowning it.

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Method

Make the vinaigrette

In a small bowl, whisk the vinegar, Dijon, a good pinch of salt, and a few grinds of pepper. Add the neutral oil while whisking until the dressing comes together — it will not stay emulsified for long, so whisk again before using. Taste and adjust with more salt, pepper, oil, or vinegar as needed.

Wash and dry the greens

Trim off any tough lower stems from the watercress, or separate the leaves if using lettuce, and wash the greens well in cold water. Dry the greens thoroughly in a salad spinner or clean towel.

Dress and serve

Just before serving, place the greens in a large bowl. Add the vinaigrette a little at a time, tossing gently, until the leaves are lightly coated — you likely won't need all of it. Season with a pinch of salt and pepper and serve immediately.