The first lettuce harvest of spring makes a substantial salad. Fill the bowl with a medley of chartreuse, green, and burgundy leaves, some assertively crisp and others butter-soft. To lightly coat and flavor the greens, toss them with a touch of white balsamic salad dressing:
In a small bowl, whisk 1½ tablespoons white balsamic vinegar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. While whisking, slowly add ¼ cup extra-virgin olive oil in a thin stream. Adjust seasoning if necessary. This recipe makes about ⅓ cup of dressing—enough for about 8 salad servings.
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