1 large head lettuce, or an equal amount of another salad green (curly endive, romaine, escarole, chicory, or dandelion greens)
1 clove garlic
Italian Dressing
1. Wash lettuce in cold water, removing core, separating leaves, and removing any bruised leaves. Drain; dry thoroughly and carefully. Tear lettuce into bite-size pieces, put into a plastic bag, and chill 1 hour.
2. Just before serving, cut garlic in half and rub a wooden bowl. Put greens in bowl and pour on desired amount of dressing. Turn and toss the greens until well coated with dressing and no dressing remains in the bottom of the bowl.
ABOUT 6 SERVINGS
Green Salad with Anchovy Dressing: Follow recipe for Green Salad. Add 2 tomatoes, cut in wedges, 1/4 cup diced celery, and 1/2 cup chopped ripe olives to lettuce in bowl. Toss with Anchovy Dressing.
Mixed Salad: Follow recipe for Green Salad. Add 1/4 cup chopped cucumber, 1/4 cup chopped celery, 1/4 cup sliced radishes, and 1/4 cup chopped ripe olives to lettuce before tossing with dressing.