Classic Mixed Green Salad With Balsamic Vinaigrette - cooking recipe

Ingredients

Balsamic Vinaigrette
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed through a press
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup extra virgin olive oil
Salad
1 small red onion, thinly sliced
1 large head romaine lettuce, rinsed, dried and torn into bite-sized pieces
1 large ripe beefsteak tomato, cut int eighths
1 seedless cucumber, unpeeled, thinly sliced
salt and pepper

Preparation

to Make Vinaigrette:
In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
Serve immediately on chilled salad plates.