Green Salad with Lemon Vinaigrette

 Terrific Green Salads



  • 1 teaspoon caraway seeds (optional)

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • Salt and freshly ground pepper

  • 1 pound spinach, tough stems removed

  • 1 large head of red oak leaf lettuce


  1. In a small skillet, toast the caraway over moderate heat, stirring, until fragrant, about 3 minutes. Let cool, then crush with the side of a heavy knife.

  2. In a large bowl, combine the olive oil with the lemon juice and caraway. Season with salt and pepper. Add the spinach and lettuce, toss well and serve.

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