Categories: Mark Bittman, Salad, Side Dish

Ingredients

• 2 celery ribs, chopped
• 2 carrots, chopped
• 1 red onion, minced (small to medium)
• 1 cucumber, peeled if waxed, seeded, and chopped
• 1 red bell peppers or 1 yellow bell pepper, chopped
• 4 cups chopped romaine lettuce
• salt
• fresh ground black pepper
• Vinaigrette:
• 1/2 cup extra virgin olive oil
• 3 tablespoons good wine vinegar
• salt
• fresh ground black pepper
• 1 garlic clove, sliced

Directions

1. Make the vinaigrette: combine the olive oil, vinegar, salt, and pepper in a blender; turn the machine on; a creamy emulsion will form within 30 seconds; taste and add more vinegar a teaspoon at a time until the balance tastes right to you.

2. Add in the garlic clove and turn the machine on and off a few times until the garlic is minced within the dressing; taste again and adjust seasoning.

3. Make the salad: combine the vegetables and the lettuce in a bowl; sprinkle lightly with salt and pepper; toss.

4. Drizzle with ½ cup vinaigrette; toss again, taste and adjust seasoning; serve immediately.

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