Name: Tossed Green Salad with Herbs
Yield: Serves 6 to 8
Ingredients: 1 clove garlic; 1 head lettuce; Salad greens: curly endive, celery cabbage, leaves of spinach, rhubarb chard, sprigs of watercress; 1 teaspoon each fresh cut dill, basil, marjoram, chervil; 8 tablespoons olive oil; 2 tablespoons wine vinegar; 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon chopped chives

This aristocrat of the salad family is usually considered to belong properly to dinner, accompanying the main entrèe, or even better, as a separate course to refresh the palate. But why not, on a hot summer day, feature the big bowl of cool greens for itself? The accompaniment can be hearty - cheese muffins or sandwiches - but let the salad have the center of the stage.

Recipe notes

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