I collect cookbooks and cooking magazines. Because I am totally addicted and can’t bear to throw them out, I have a cluttered house to say the least. A few years ago, I remember an article about a Washington, D.C., dinner party. The menu caught my eye because evidently Senator Bill Cohen from Maine brought a dish called Cool Green Salad. I love Senator Cohen (who doesn’t?), so perhaps that had something to do with why I made the salad for my next dinner party. I’ve been making it ever since.
Yield: Serves 10
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon snipped parsley
1 teaspoon dry mustard
1 teaspoon salt
1 garlic clove, cut in half
Freshly ground black pepper
1 large head red- or green-leaf lettuce, torn into bite-sized pieces (about 5 cups)
1 pound spinach, torn into bite-sized pieces (about 5 cups)
1 bunch watercress, stems removed
1 large seedless english cucumber, sliced
1 medium onion, thinly sliced into rings
1. In a jar with a tight-fitting lid or a similar container, combine the oil, vinegar, parsley, mustard, salt, garlic, and pepper to taste. Cover and shake well. Refrigerate for at least 1 hour or until chilled. The dressing will keep in the refrigerator for up to a week.
2. In a large salad bowl, toss together the lettuce, spinach, watercress, cucumber, and onion slices. Remove the garlic and drizzle with the chilled dressing. Toss again to mix and serve immediately.