Tossed Green Salad

from Palo Alto Junior League Cookbook
submitted by Michael Dewees
serves 8 to 10

6 tablespoons olive oil

2 tablespoons white wine vinegar with tarragon

½ teaspoon salt

1 small clove garlic, minced

1 small head Boston lettuce

2 heads butter or Bibb lettuce

3 stalks Belgian endive

½ bunch watercress

2 tablespoons chopped parsley

2 tablespoons chopped chives

1 tablespoon chopped fresh dill (2 teaspoon dried)

2 teaspoons chopped fresh thyme (1 teaspoon dried)

1 medium avocado

Combine olive oil, vinegar, salt, and garlic in bottom of your salad bowl.

Wash lettuce leaves and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash endive and discard stems. Add to lettuce. Sprinkle parsley, chives, dill, and thyme over top of leaves. Cover bowl tightly with plastic wrap and chill in refrigerator several hours.

Just before serving, peel and slice avocado and add to greens. Toss all gently but well.

As you well-know, the secret to a great salad is crisp, cold greens. This method ensures it.