The food lab better home cooking through science ( PDFDrive ) 966

BASIC MIXED GREEN SALAD SERVES 4 12 ounces (about 3 quarts) mixed salad greens, washed and dried Kosher salt and freshly ground black pepper ½ cup Mild Lemon- or Red Wine–Olive Oil Vinaigrette (here), vigorously shaken Combine the greens with a pinch of salt, a few cracks of pepper, and the vinaigrette in a large bowl and gently toss with clean hands until evenly coated Serve immediately ASPARAGUS SALAD WITH TOASTED ALMONDS AND GOAT CHEESE NOTE: Asparagus skin can sometimes be tough or stringy I like to peel my asparagus stalks, starting about 2 inches below the tips SERVES 4 Kosher salt 1½ pounds asparagus, ends trimmed, stalks peeled (see Note above), and cut into 2-inch pieces ... I like to peel my asparagus stalks, starting about 2 inches below the tips SERVES 4 Kosher salt 1½ pounds asparagus, ends trimmed, stalks peeled (see Note above), and cut into 2-inch pieces