This is a subtle and elegant salad with small touches of
scallions, walnuts, and currants. Balsamic vinegar is the first
choice to use here, but champagne or raspberry vinegar will be just
* If you clean and dry the greens ahead of time, the salad will
take just minutes to prepare. Wrap the cleaned greens in paper
towels, then refrigerate in a plastic bag until use.
1 medium-sized head butter lettuce - or a similar soft-leaf
1 small bunch fresh watercress
1 or 2 small perfect scallions (or about 6 chives)
A handful of currants
2 handfuls minced walnuts, lightly toasted
2 to 3 tablespoons extra-virgin olive oil or walnut oil
1 scant teaspoon balsamic vinegar
salt and pepper to taste
- Clean, thoroughly dry, and chill the greens. Tear into
bite-sized pieces, and place them in a salad bowl.
- Finely mince the scallions or chives. Add them to the greens,
along with the currants and walnuts.
- Drizzle in the oil and toss well. Then sprinkle in the vinegar
and a little salt and pepper. Toss again, and serve