Green Salad with Lemon Mustard Vinaigrette

Buy the greens the day you serve them and wash them just before assembling the salad. Boston lettuce needs only two or three washings, but you must wash spinach with special care in order to remove all grit. First cut off the stems, then fill a large pan or bowl with water and Immerse the greens. Rinse and drain at least three times, and taste a leaf. If necessary, rinse again. Drain the spin­ach on paper towels and pat it dry. A salad spinner will save trouble-and cut preparation time. In any case, be sure to dry the leaves thoroughly, for otherwise the dressing will not cling and the salad will taste watery.

Assemble these supplies:

• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon prepared Dijon mustard (e.g. Grey Poupon)
• 1/4 teaspoon sea salt
• 4 tablespoons extra-virgin olive oil

Steps in preparation:

1. Mix all ingredients in a small jar with a tight fitting lid.
2. Shake vigorously for 30 seconds until emulsified.
3. Combine the lemon juice, mustard and salt in a bowl.
4. Drizzle in the olive oil while whisking continuosly.
5. Taste and adjust the salt, and add more lemon juice or olive oil to achieve a pleasing balance of acidity.