Tossed Green Salad With Herbs

• 2 small heads Boston lettuce
• 2 tablespoons red-wine vinegar
• 1 teaspoon finely minced garlic
• 1 tablespoon imported mustard such as Dijon or Dusseldorf
• 6 tablespoons olive oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon finely ground dried coriander seeds
• 1 tablespoon finely chopped chives, optional

1. Pull off and discard any blemished outer lettuce leaves.
2. Cut away core of lettuce and separate leaves.
3. Rinse in cold water and drain or spin dry.
4. Put in salad bowl.
5. In another bowl combine vinegar, garlic and mustard.
6. Using wire whisk, beat in oil.
7. Add salt, pepper, coriander and chives.
8. Pour dressing over salad and toss.

boston lettuce, redwine vinegar, garlic, imported mustard, olive oil, salt, freshly ground pepper, coriander seeds, chives

Taken from cooking.nytimes.com/recipes/3051 (may not work)