Green Salad With Garlic Dressing

• 1 large head Romaine lettuce (or another variety, if desired), about 1 1/4 to 1 1/2 pounds
• 1 large clove garlic, peeled, crushed and finely chopped
• 1 tablespoon Dijon-style mustard
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons peanut, canola or virgin olive oil

1. Separate the lettuce leaves, removing and discarding damaged or wilted areas, and break or cut them into 2-inch pieces.
2. (There should be about eight loose cups.)
3. Wash the lettuce in a basin of cool water, drain and dry thoroughly, preferably in a salad spinner, so no water remains.
4. Place all the dressing ingredients in a bowl large enough to hold the salad greens, and whisk briefly to mix but not to emulsify.
5. Add the greens, and toss well.
6. Serve with the Cornish hens.

head romaine lettuce, clove garlic, mustard, red wine vinegar, salt, freshly ground black pepper, peanut

Taken from cooking.nytimes.com/recipes/5666 (may not work)