German Salad 1

A bare-bones vinaigrette-dressed lettuce in the German manner, where the dressing is sharp rather than rich. The one instruction that matters is the ratio: more vinegar than oil, which is the reverse of the French habit most cooks default to.

• ProportionsNo quantities are given for the vinegar and oil. For one head of lettuce, start with about 3 tablespoons vinegar to 2 tablespoons oil and adjust; the salad should taste frankly acidic.
• The vinegarA mild wine vinegar (the common table strength is about 5 percent acidity) suits this best; cider vinegar also works. Distilled white vinegar is harsher and will flatten the lettuce; avoid balsamic, which is too sweet for this balance.
• The oilUse a neutral oil or a light olive oil. The recipe does not specify; rapeseed oil is sometimes suggested for German salads and stands up well to the vinegar.
• Lettuce'One head' is unspecified; a soft butterhead or Bibb type suits this dressing better than iceberg or romaine. Butterhead wilts quickly once dressed, which limits how far ahead you can work.
• Dress at the last momentToss immediately before serving. Acid draws water out of tender lettuce within a few minutes, and a salad dressed early arrives as a puddle.
• ChivesA tablespoon of chives cut fine is the only aromatic. Snip with scissors rather than chopping with a knife, which bruises them and turns them dark.
• Dry the leavesWater clinging to the lettuce dilutes an already lean dressing and keeps it from clinging. Spin or towel the leaves thoroughly first.
• YieldOne head of butterhead dressed this way serves three to four as a side.